Green Bean Mushroom Stir-fry
Asian Green Bean Stir-fry with mushrooms and a savory sauce is a hearty and tasty side dish you'll love with steamed rice. It's quick and easy to make in minutes and in one pan!
Servings: 4 Servings
- 1/4 cup soy sauce
- 1/4 cup water
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 1 teaspoon cornstarch
- 1 tablespoon canola oil
- 1 pound green beans, ends trimmed and cut into 2-inch lengths
- 1/2 pound cremini mushrooms, sliced thinly
- 1/2 red onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- sesame seeds
In a small bowl, combine soy sauce, water, and sesame oil. Add sugar, cornstarch, and pepper and stir until blended. Set aside.
Over high heat, heat a wide, heavy-bottomed pan or wok. Add canola oil and swirl to coat bottom and sides of the pan. Heat until hot but not smoking.
Add green beans and spread in a single layer on the bottom of the pan. Stir-fry for about 2 to 4 minutes or until half done.
Add mushrooms, onions, and garlic. Cook, stirring regularly until vegetables are tender yet crisp.
Stir sauce mixture to redistribute cornstarch and add to pan. Cook, stirring regularly until thickened.
Transfer to serving plate and garnish with sesame seeds if desired. Serve hot.
- Cut the green beans into uniform lengths and the mushrooms in a uniform thickness to ensure even cooking.
- Drain the vegetables well and pat dry to ensure they sear nicely and not cook in their steam.
Calories: 117kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Sodium: 821mg | Potassium: 544mg | Fiber: 3g | Sugar: 8g | Vitamin A: 785IU | Vitamin C: 15.3mg | Calcium: 61mg | Iron: 1.7mg