Bamboo Shoot, Mushroom, and Long Bean Stir-Fry
30 minutes or fewer
The clean, simple flavors of this stir-fry get a hint of spice from dried chiles. Using whole chiles lets you control the heat more easily than with chopped chiles or chile sauce. Check Asian markets for fresh bamboo shoots that are boiled and vacuum-sealed. The pale yellow cones taste so much better than canned. You can substitute green beans for the long beans, though their texture isn't quite as firm.
- 2 Tbs. toasted sesame oil
- 2 dried chiles de arbol or dried cayenne chiles, thinly sliced
- ½ lb. king oyster mushrooms, cut at an angle crosswise into ¼-inch-thick slices (2½ cups)
- 2 medium carrots, cut into matchsticks (1½ cups)
- ⅓ lb. long beans, cut into 1-inch lengths (2 cups)
- ½ lb. cooked bamboo shoots, cut lengthwise into ¼-inch-thick wedges (2 cups)
- 2 Tbs. low-sodium soy sauce
Heat oil in wok over medium-high heat. Add chiles, and cook 1 to 2 minutes, or until fragrant. Add mushrooms, and cook 7 to 9 minutes, or until most moisture has evaporated. Stir in carrots, and cook 2 minutes. Add long beans, and cook 3 to 4 minutes. Add bamboo shoots, and stir-fry 3 minutes. Stir in soy sauce, and cook 1 minute more.
December 2011 p.45