Spicy and satisfying, this Chinese restaurant favorite is easy to re-create at home. Serve with steamed rice.
- 8 green onions, white parts only, thinly sliced (1/2 cup)
- 4 cloves garlic, minced (4 tsp.)
- 4 tsp. minced fresh ginger
- 2 Tbs. mirin (rice wine)
- 4 tsp. low-sodium soy sauce or tamari
- 2 tsp. toasted sesame oil
- 1–2 tsp. chile-garlic sauce
- 1/4 cup vegetable oil
- 1 lb. green beans, trimmed and halved (4 cups)
- 8 oz. shiitake or button mushrooms, thinly sliced (3 cups)
- 9 dried Thai bird chiles, optional
1 | Combine green onions, garlic, and ginger in small bowl; set aside. Combine mirin, soy sauce, sesame oil, chile-garlic sauce, and 2 tsp. water in separate bowl; set aside.
2 | Heat vegetable oil in wok or large skillet over high heat. Add green beans, and cook 5 minutes, or until browned and blistered all over, stirring occasionally. Transfer to paper-towel-lined plate, and set aside.
3 | Drain all but 1 Tbs. oil from wok,and heat over high heat. Add green onion mixture, and stir-fry 30 seconds. Add mushrooms, and stir-fry 2 to 3 minutes, or until browned and tender. Return green beans to wok, and add dried chiles (if using). Stir-fry 30 seconds to heat through. Remove from heat, and stir in soy sauce mixture, letting heat from pan thicken sauce while you stir-fry.
- Calories: 163
- Carbohydrate Content: 16 g
- Fat Content: 10 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 254 mg
- Sugar Content: 8 g