INGREDIENTS
-
- 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
INSTRUCTIONS
-
-
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.