Bamboo Shoot, Mushroom, and Long Bean Stir

Name: Bamboo Shoot, Mushroom, and Long Bean Stir
Yield: 6 servings
Cuisine: Asian, Buddhist
Ingredients: 2 Tbs. toasted sesame oil; 2 dried chiles de arbol or dried cayenne chiles, thinly sliced; 1/2 lb. king oyster mushrooms, cut at an angle crosswise into 1/4-inch-thick slices (21/2 cups); 2 medium carrots, cut into matchsticks (11/2 cups); 1/3 lb. long beans, cut into 1-inch lengths (2 cups); 1/2 lb. cooked bamboo shoots, cut lengthwise into 1/4-inch-thick wedges (2 cups); 2 Tbs. low-sodium soy sauce

The clean, simple flavors of this stir-fry get a hint of spice from dried chiles.

🌍Asian, Buddhist

Bamboo Shoot, Mushroom, and Long Bean Stir-Fry

Total

Servings

6

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Vegetariantimes · by Vegetarian Times Editors

Ingredients

2 Tbs. toasted sesame oil
2 dried chiles de arbol or dried cayenne chiles, thinly sliced
1/2 lb. king oyster mushrooms, cut at an angle crosswise into 1/4-inch-thick slices (21/2 cups)
2 medium carrots, cut into matchsticks (11/2 cups)
1/3 lb. long beans, cut into 1-inch lengths (2 cups)
1/2 lb. cooked bamboo shoots, cut lengthwise into 1/4-inch-thick wedges (2 cups)
2 Tbs. low-sodium soy sauce

7 Ingredients

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Instructions

1
<p></p>\n<p>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.</p>\n

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