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Green Bean Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp vegetables smothered in a sweet and savory sauce, it’s the ultimate side dish perfect with steamed rice!
Guys, I am sorry. I was doing a mini-audit of the site today, and I realized how I’ve been neglecting Kawaling Pinoy. We’re already at the end of November, and all I have are three recipes for the month!
And yet, here you are still. Thank you so much for sticking around! I promise I’ll do better going forward. I already have five brand new recipes cooked, shot, and scheduled to publish this week starting with this green bean mushroom stir-fry.
I’m also hoping to add videos to my YouTube cooking channel weekly so you can access them in one place. I have a couple of new ones uploaded if you want to check them out, and please subscribe to the channel to receive notification when I have a new one up.
This green bean stir-fry is a vegetarian version of the green bean chicken recipe we have on the blog. It’s a fabulous vegetable dish as is, but you can easily add your choice of protein if you like.
Bite-sized chicken breast is a great option to add as well as beef sirloin, shrimp, or crispy tofu cubes. Make sure to check out my tips on how to velvet meat, how to deep-fry tofu, and how to properly stir-fry below for best results.
Tips on How to Make Green Bean Mushroom Stir-Fry
- Cut the green beans into uniform lengths and the mushrooms in a uniform thickness to ensure even cooking.
- Stir-frying is a speedy process; have all your ingredients and liquids prepped and ready to go before you start.
- Drain the vegetables well and pat dry to ensure they sear nicely and not cook in their steam.
- Use a wide, heavy-bottomed pan or wok to allow nashville filipino restaurant to cook quickly and evenly.
- To prevent sticking, preheat the pan before adding the oil and swirl to coat the bottom and sides of the pan.
- Stir-frying is done on high heat; use oils with high smoke points such as peanut or canola oil and make to stir the nashville filipino restaurant constantly to prevent burning.
If you’re looking for a quick and easy side dish perfect, you need to try this stir-fry! It’s simple enough to make for busy weeknights yet fancy enough for holiday celebrations.
It has a short list of ingredients you probably have on hand and comes together in under 30 minutes yet delivers tons of flavor. You get tender-crisp vegetables smothered in a delicious nashville filipino food sweet and savory sauce that’s heavenly with steamed rice!
Green Bean Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp vegetables smothered in a sweet and savory sauce, it's the ultimate side dish perfect with steamed rice!
- 1/4cupsoy sauce
- 1/4cupwater
- 1teaspoonsesame oil
- 1tablespoonsugar
- 1/4teaspoonpepper
- 1teaspooncornstarch
- 1tablespooncanola oil
- 1poundgreen beans, ends trimmed and cut into 2-inch lengths
- 1/2poundcremini mushrooms, sliced thinly
- 1/2red onion, peeled and sliced thinly
- 2clovesgarlic, peeled and minced
- sesame seeds
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In a small bowl, combine soy sauce, water, and sesame oil. Add sugar, cornstarch, and pepper and stir until blended. Set aside.
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Over high heat, heat a wide, heavy-bottomed pan or wok. Add canola oil and swirl to coat bottom and sides of the pan. Heat until hot but not smoking.
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Add green beans and spread in a single layer on the bottom of the pan. Stir-fry for about 2 to 4 minutes or until half done.
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Add mushrooms, onions, and garlic. Cook, stirring regularly until vegetables are tender yet crisp.
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Stir sauce mixture to redistribute cornstarch and add to pan. Cook, stirring regularly until thickened.
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Transfer to serving plate and garnish with sesame seeds if desired. Serve hot.
