Green beans with shimeji mushrooms
2 servings
15 minutes
String beans with shimeji mushrooms is an exquisite dish of Chinese cuisine that combines the freshness of vegetables and the tenderness of mushrooms. The beans retain their crunchy texture due to quick frying, while shimeji mushrooms absorb the rich flavor of oyster sauce with their subtle nutty aroma. Shallots and garlic add zest, highlighting the depth of flavor. This dish is perfect as a light standalone meal or as a side to rice and noodles, filling the meal with Asian motifs. It is not only nutritious but also aesthetic—bright green bean pods and tender mushrooms create an appetizing contrast. In Chinese cuisine, such vegetable combinations are valued for their harmony of textures and flavors, making this dish not only delicious but also healthy.
1
Wash the beans and trim the ends.
- Green beans: 200 g
2
Cut the mushrooms from the root and rinse them with cold water (do not soak them).
- Shimeji mushrooms: 100 g
3
Peel the shallot and cut it in half lengthwise, chop the garlic coarsely.
- Shallot: 5 piece
- Garlic: 3 cloves
4
Heat vegetable oil in a pan and fry the beans in it over high heat for about 5 minutes, stirring.
- Vegetable oil: to taste
- Green beans: 200 g
5
Add shallots, garlic, and mushrooms, mix everything and sauté for another 5 minutes, then reduce the heat.
- Shallot: 5 piece
- Garlic: 3 cloves
- Shimeji mushrooms: 100 g
6
Pour in the oyster sauce, add the starch dissolved in cold water, add 50 grams of hot boiled water, mix, and simmer for another 5 minutes.
- Oyster sauce: 2 tablespoons
- Starch: 0.5 teaspoon