Recipe - Stir-Fried Longbeans

1 ounce Cloud ear fungus
One half pound Chinese longbeans
=OR= Green beans
1 pound Silk squash or zucchini
2 tablespoon Peanut oil
2 tablespoon Finely chopped shallots
2 tablespoon Coarsely chopped garlic
2 teaspoon Minced peeled fresh ginger
2 tablespoon Oyster sauce
2 tablespoon Rice wine or dry sherry
2 tablespoon Light soy sauce
2 teaspoon Salt
1 teaspoon Sugar
One half cup Chicken stock

SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them
several times in cold running water to remove any sand. Drain thoroughly
and set aside. If you are using the Chinese longbeans, trim the ends and
cut them into 3inch segments. If you are using green beans, trim the ends
and cut them in half. Peel off the tough outer skin of the silk squash and
cut the vegetable at a slight diagonal into 2inch pieces. Heat a wok or
large saute pan until hot and add the oil. Put in the shallots, garlic,
ginger, cloud ears and longbeans. Stirfry for 1 minute, then add the silk
squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock.
Cook over high heat, uncovered, until the vegetables are tender, about 5
minutes. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini