French green beans, or haricot vert, are a longer and thinner variety of bean. A quick blanching keeps them tender but preserves the snap in these delicious veggies. Their sweet and crispy texture is also a treat when eaten raw with a dip such as hummus.
Green beans can be boiled, battered and fried, or baked in that famous Thanksgiving casserole. But I think they are best when lightly cooked and well seasoned.
The beans are called French but the essence of this recipe is Chinese. Blanched and quickly stir-fried with garlic, tamari, and sherry this green bean dish can accompany any meal. And of course a helping of meaty shitake mushrooms are always a welcome addition. So get out of the kitchen quickly tonight and do a green bean and mushroom stir-fry for a satisfying and snappy side dish!
Blanch beans in boiling water.
Saute garlic and onion.
Add the shitake mushrooms.
Add the cooked and drained green beans.
Combine with the tamari, sherry, sugar and salt.
Toss to coat.
French Green Beans with Shitake Mushrooms
1 lb. French Green Beans (Haricot Vert)
3 Tbsp. oil
4 oz. shitake mushrooms
6-7 garlic cloves, minced
1 tsp. salt
1 Tbsp. tamari or soy sauce
1 tsp. sugar
1 Tbsp. dry sherry
Bring small pan of water to a boil and add the green beans to blanch for 3 minutes, drain and set aside.
Heat oil in pan and sauté the garlic, onion, and shitakes for about 4 minutes.
Add the drained green beans to the pan and combine with the salt, tamari, sugar and sherry.
Cook and toss for 2 more minutes.