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Green Bean and Shiitake Stir-Fry
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Ingredients:
3/4 Pound Green Beans, fresh
1 Red Bell Pepper
3 Ounces Shiitake Mushrooms
2 Cloves Garlic
1 Shallot, medium size
1/2 Ounce Peeled Fresh Ginger
1/4 teaspoon Crushed Red Chili Pepper Flakes
1 Pinch Salt and Pepper, if needed
2 teaspoons Soy Sauce
2 teaspoons Rice Vinegar, unsweetened
1 Ounce Roasted Peanuts, shelled, skinless
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Wash the beans in plenty of cold water.
Drain or spin dry.
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You can trim both ends of the beans but I like to just snap off the pole end and leave the tip end alone.
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Lay each bean onto the cutting board and cut them on a long exaggerated bias.
Each bean can be cut into 4 pieces.
Cut all of the beans in the same fashion.
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Cutting the beans will take a few minutes but it is well worth the effort.
Cut beans absorb more flavor than whole beans.
Place beans into a large bowl until needed.
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Peel the garlic, ginger and shallot.
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Slice garlic, ginger and shallot thin.
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Continue to slice, chop and mince ingredients into tiny little pieces.
Remove the mixture from the cutting board and place into a small bowl.
Sprinkle chile flakes over the top.
Reserve until needed.
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Cut pepper in half and remove the seeds.
Cut the top half off of both pepper halves.
Slice the whole pepper into very thin pieces.
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Remove red pepper from the cutting board and place into a bowl until needed.
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Wipe any visible dirt off of the mushrooms.
Remove the tough stem.
Slice each mushroom thin.
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Remove mushrooms from the cutting board and place into the bowl with the red pepper.
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Place peanuts into a zip-lock bag.
Seal the bag and gently crack the peanuts with the flat side of a cleaver or large knife.
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Gather & measure the soy sauce and rice vinegar.
Place them together in a small bowl.
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Fill a larger 12 inch sauté pan 2/3 full with water.
Place water over high heat on the stove.
Bring water to a boil.
Add the green beans and boil for a quick minute.
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Pour beans and water into a strainer over the sink.
Wipe out the pan and place it back on the heat.
Leave the beans as they are in the strainer.
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Add peanut and sesame oil to the pan.
Heat the oil until it is hot but not smoking hot.
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Add the bowl of peppers & mushrooms to the oil.
Cook and stir ingredients for half a minute.
Most of the oil will be absorbed into the mushrooms and that is o.k.
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Add the minced garlic-ginger mix to the pan.
Cook and stir for another half minute.
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Add the green beans to the pan.
Cook and stir for another half minute.
Add the soy-vinegar mixture to the pan.
Stir for a few seconds.
The liquid from the vinegar should remove any burnt bits from the bottom of the pan.
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Remove pan from the heat.
Sprinkle with peanuts and serve.
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