A simple, healthy, and tasty side dish or vegetarian main dish, Stir-Fried Green Beans and Shiitake uses your fresh green beans and sweet bell pepper with pantry staples, and is ready in 30 minutes or less! It’s gluten free and vegan (using tamari and vegetable broth)…
Fashion is in Europe, living is in America, but eating is in China.~~ Author, unknown.
👩🏻🍳 Tamara Talks – Recipe Inspiration
Food is indeed an important part of Chinese culture. Eating good food is thought to bring harmony and closeness to relationships. Their focus is on fresh, whole foods, and on the aroma, flavor, color, and texture of the food. I think they’re on to something…
My Stir-Fried Green Beans and Shiitake recipe comes together quickly (as most stir-fries do), and you can see from the photos the lovely color and texture of the dish. You will have to try it in your kitchen if you wish to enjoy the aroma and the flavor. You won’t be disappointed!
If you’ve been reading my blog any length of time, you know I tout the importance of a well-stocked pantry. For specific information on pantry items for Asian cooking, see my post Pork and Shrimp Fried Rice.
Keeping good quality items on hand gives you the flexibility to throw together a stir-fry like this one with just a quick stop for a couple of fresh ingredients. The list of ingredients for Stir-Fried Green Beans and Shiitake is simple – fresh green beans, a red sweet bell pepper, dried (or fresh) shiitake mushrooms, and a few pantry items.
Serve this stir-fry with fragrant jasmine or basmati rice. Recently, I have paired it with rice and pork tenderloin. Simply add to the stir-fry with the red bell pepper.
Conversely, you can turn this into a fabulous vegetarian/vegan dish with the addition of cubed and stir-fried firm tofu. See How to Stir-Fry Tofu for detailed instructions on stir-frying tofu.
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- chicken or vegetable broth
- fresh haricots verts (thin, young green beans)
- fresh ginger
- red, orange, or yellow sweet bell pepper
- dried shiitake mushrooms
- rice wine
- tamari or soy sauce
- sriracha (hot sauce) or sambal oelek (chile garlic paste)
- sesame oil
- vegetable or canola oil
- Soak mushrooms. They will need about 15 minutes in very hot water.
- Start rice (if making).
- Make the sauce – Combine sauce ingredients: rice wine, 1/2 cup broth, tamari (or soy sauce), sriracha (or sambal oelek), and 1 tsp. sesame oil. Stir to combine. Whisk in the cornstarch.
- Prep the vegetables and aromatics – Slice bell pepper and mushrooms. Set aside.
- Steam the green beans – Add prepared green beans to wok. Add 1/2 cup broth. Cover wok. Turn heat to high, and steam 3-4 minutes. Stir once or twice. You want them still crisp-tender. Remove the lid, allow any remaining broth to evaporate.
- Stir-fry the vegetables – Add remaining teaspoon of sesame oil, and vegetable or canola oil to the wok. Add ginger, garlic, bell pepper, and mushrooms. Stir-fry 2-3 minutes until green beans get a bit caramelized, and ginger and garlic are fragrant. Be careful not to scorch the garlic and ginger! Cooking times really do vary according to the BTU of the burner. You don’t want limp green beans. Getting them just right may take practice!
- Finish the stir-fry – When the green beans are tender but not soft, stir in the sauce. It will only need about 1 minute to thicken, at which point you want to turn off the heat. Remove pan from the heat source if cooking on electric.
Serve with jasmine or basmati rice, and garnish with chopped scallions and toasted sesame seeds if desired.
- If you have not already invested in a good wok, I strongly recommend doing so. If you don’t currently own one, use a heavy non-stick sauté pan.
- Gather your ingredients, cover mushrooms with very hot water, start your rice (if making), prep your vegetables, and combine the sauce ingredients prior to turning on the heat.
- I keep my fresh ginger in a zip bag in the freezer. I use a sharp paring knife to remove the skin, and grate it with a micro plane.
- You want to use full heat, and make sure your functional vent hood is on… I say this partly in jest; many kitchens have vent hoods that merely blow air back into the kitchen. The high heat used to stir-fry will produce smoke.
- This stir-fry is great leftover for lunch the next day and beyond. I keep it up to 3 days, and re-heat in the microwave.
- This stir-fry is gluten free and vegan if you use tamari and vegetable broth! Soy sauce is made from fermented wheat, while tamari is made from fermented soy beans.
- This post on preparing dried shiitake is very helpful. I love fresh shiitake, and use them when I can get them.
This stir-fry is so flexible! Add tofu, chicken, pork, beef, and make a pot of jasmine or basmati rice. You’ll have a well-balanced and healthy meal.
Serve alongside grilled chicken thighs or your favorite protein. Over rice, with tofu, it’s a protein-rich vegetarian meal. I hope you’ll give it a try… Stock your pantry!
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