Stir Fried Szechuan Green Beans Shiitake Mushrooms Recipes

Steps:

• 1. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside. 2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate. 3. Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.

Steps:

• Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
• Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
• Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
• Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
• *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.

Steps:

• Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
• Add shiitake mushrooms and sauté until tender, about 5 minutes.
• Transfer mushrooms to medium bowl.
• Melt remaining 3 tablespoons butter in same skillet.
• Add shallots and garlic and sauté until tender, about 2 minutes.
• Add green beans and toss to coat with butter.
• Pour broth over green bean mixture.
• Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
• Stir in shiitake mushrooms.
• Season to taste with salt and pepper.
• Transfer to platter and serve.