Ingredients Jump to Instructions ↓

  1. 1 oz 28g Cloud ear fungus

  2. 1/2 lb 227g / 8oz Chinese longbeans -

  3. 1 lb 454g / 16oz Silk squash or zucchini

  4. 2 tablespoons 30ml Peanut oil

  5. 2 tablespoons 30ml Finely chopped shallots

  6. 2 tablespoons 30ml Coarsely chopped garlic

  7. 2 teaspoons 10ml Minced peeled fresh ginger

  8. 2 tablespoons 30ml Oyster sauce

  9. 2 tablespoons 30ml Rice wine or dry sherry

  10. 2 tablespoons 30ml Light soy sauce

  11. 2 teaspoons 10ml Salt

  12. 1 teaspoon 5ml Sugar

  13. 1/2 cup 118ml Chicken stock

Instructions Jump to Ingredients ↑

  1. Recipe Instructions SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them several times in cold running water to remove any sand. Drain thoroughly and set aside. If you are using the Chinese longbeans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in half. Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or large saute pan until hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes. Serve at once.


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