1 oz Cloud ear fungus
1/2 lb Chinese longbeans
-=OR=- Green 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 ts 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.
