Bamboo Shoot, Mushroom, and Long Bean Stir

Name: Bamboo Shoot and Mushroom Stir-Fry with Long Beans
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

This bamboo shoot, mushroom, and long bean stir-fry delivers clean, simple flavors with a subtle heat from dried chiles and toasted sesame oil. A quick, plant-based dish rooted in Buddhist cooking traditions.

🌍Asian, Buddhist

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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Tips & Notes

Pro tips

Cut vegetables at angles (especially mushrooms and carrots) to increase surface area for even cooking and better heat absorption.
Toast sesame oil is potent—use it as a finishing oil off-heat to preserve its fragrance and prevent bitterness.
Slice dried chiles thinly and watch for them to char slightly in the oil; this releases their depth without overwhelming the dish.
Keep vegetables moving in the pan; high heat and constant tossing ensure even cooking and prevent mushrooms from releasing too much liquid.

Substitutions

King oyster mushrooms → cremini or shiitake mushrooms (shiitakes add earthiness; adjust thickness to 1/4 inch)
Dried chiles de árbol → red pepper flakes or Thai dried bird's eye chiles (use 1/4–1/2 teaspoon; adjust to taste)
Long beans → green beans or snap peas (green beans need 1–2 extra minutes; snap peas cook faster)
Low-sodium soy sauce → tamari or coconut aminos (maintains depth while accommodating dietary needs)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat; add a splash of sesame oil to restore texture and flavor.