*  Exported from  MasterCook  *
                            STIR-FRIED LONGBEANS
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Oriental
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       oz           Cloud ear fungus
      1/2   lb           Chinese longbeans
                         -ÿÿGreen beans
    1       lb           Silk squash or zucchini
    2       tb           Peanut oil
    2       tb           Finely chopped shallots
    2       tb           Coarsely chopped garlic
    2       ts           Minced peeled fresh ginger
    2       tb           Oyster sauce
    2       tb           Rice wine or dry sherry
    2       tb           Light soy sauce
    2       ts           Salt
    1       t            Sugar
      1/2   c            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 3-inch 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 2-inch pieces. Heat a wok or
   large saute pan until hot and add the oil. Put in the shallots, garlic,
   ginger, cloud ears and longbeans. Stir-fry 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.
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