- 4 Oz Button Mushroom, sliced
- ½ Lb Green Beans, trimmed and sliced long
- 4 Cloves Garlic,chopped
- 1 Tbsp Grated Ginger
- Pinch of salt
- ¼ Tsp Black Pepper
- 2 Tbsp Avocado oil or oil of your choice.
- 2 Tbsp Dark Soy Sauce
- 1 Tbsp Water
- ½ Tsp Toasted Sesame oil
- ½ Tsp Brown Sugar
- 1 Tbsp Schezwan Sauce
- ½ Tsp Cornstarch
- ½ Tsp Red Pepper Flakes(Optional)
- 1 Tbsp Sesame Seeds
Take a bowl. Whisk soy sauce, water, red pepper flakes, brown sugar, corn starch and schezwan sauce together.
Heat oil in a pan or wok. When it’s hot add chopped garlic to the pan and saute once.
Add ginger and mix well. Saute on medium flame till it looks golden brown.
Throw sliced mushrooms in the pan/wok and stir till looks caramelized.
Add green beans to the same pan and mix that with mushroom. Cover and cook on medium flame till it looks nice and cooked to you.
I like mine a little crunchy with a bite on them so covered it just for 1 minute.
Pour all the sauce over green beans and mushrooms.
Make sure they are coated properly with the sauce.
The sauce will stick to vegetables to give them a nice color.
Sprinkle some sesame seeds just before serving.