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
- 1teaspoonsesame oil
- 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
In a small bowl, combine soy sauce, water, and sesame oil. Add sugar, cornstarch, and pepper and stir until blended. Set aside.
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.
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.
Add mushrooms, onions, and garlic. Cook, stirring regularly until vegetables are tender yet crisp.
Stir sauce mixture to redistribute cornstarch and add to pan. Cook, stirring regularly until thickened.
Transfer to serving plate and garnish with sesame seeds if desired. Serve hot.