Bamboo Shoot, Oyster Mushroom, and Long Bean Stir-Fry

< oyster mushrooms

たけのこ  (Japanese)

/tă-kĕ nō kō/ bamboo shoot

                                                            キノコ 

                                                       /kē-nō-kō/ mushroom

                                                                                                長い豆   

                                                                                           /nă-gī mă-mĕ/ long bean

Serves 6

• 2 Tbs. (30 ml) toasted sesame oil
• 2 dried chiles de arbol or dried cayenne chilies, thinly sliced
• ½ lb. (225 g) king oyster mushrooms, cut at an angle crosswise into ¼-inch-thick (65 mm) slices (2½ cups/560 g)
• 2 medium organic carrots, cut into matchsticks (1½ cups/340 g)
• ⅓ lb. (150 g) organic long beans, cut into 1-inch (2,25 cm) lengths (2 cups/480 g)
• ½ lb. (250 g) cooked bamboo shoots, cut lengthwise into ¼-inch (12 mm) thick wedges (2 cups/480 g)
• 2 Tbs. (30 ml) low-sodium soy sauce (liquid amines-gluten free)
• add either ginger or garlic to make it a bit more flavorful

ēchē 1. Heat oil in wok over medium-high heat.

nē 2. Add chilies, cook 1 to 2 minutes, or until fragrant. 

san 3. Add mushrooms, and cook 7 to 9 minutes, or until most moisture has evaporated. 

shē 4. Stir in carrots, cook 2 minutes. 

gō  5. Add long beans, cook 3 to 4 minutes. 

rōkū 6. Add bamboo shoots, stir-fry 3 minutes. 

shēchē 7. Stir in soy sauce, cook 1 minute more.