Green bean & shiitake mushroom stir fry

My mum loves mushrooms.

I hate mushrooms. As does Holliday. The texure is gross. Therefore, this is a completely untried recipe, but it looked quick and simple so I thought I’d add it to the blog.

Mushrooms stimulate the immune system, and have also been linked to slowing down the growth of some cancer cells. All mushrooms are good, but try to eat the Asian varieties in particular (that’s shiitake, maitake, kawaratake, enokitake).

If anyone tries this recipe, please give feedback in the comment box so I know how it went. Click the link below for a thorough guide on how to stir fry your veg.

***My folks have since made this recipe (photographed above) and served it with baked fish and peppers. They loved it.***

Green bean & shiitake mushroom stir fry
Recipe thanks to Steamy Kitchen

225g green beans, trimmed
2 teaspoons olive oil
1/2 onion, thinly sliced
170g fresh mushrooms, sliced
1 clove garlic, finely chopped
1 teaspoon finely grated fresh ginger
1 tablespoon oyster sauce + 2 tablespoons water

Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.

Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.

Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.