I love making stir fries for dinner, since they are so quick to whip up when I’m coming home, hungry, from work. The combination of king oyster mushrooms with green beans is one of my favourites, as the king oyster mushrooms turn buttery and sweet while the green beans are crunchy and refreshing.
Ever since reading through Pok Pok in October, I’ve been using lots of fish sauce and adding a touch of sugar and a pinch of pepper to my stir fries. I find the savoury flavours so enticing that this is now my go-to stir fry sauce for anything from noodles to veggies to tofu. I’ve used oyster mushrooms with green beans here, but other vegetables like broccoli, bok choy, snow pea leaves, or gai lan would also be tasty.
- ½ lb green beans
- 1 lb king oyster mushrooms
- 2 cloves garlic
- 2 tsp fish sauce
- 2 tsp sweet soy sauce
- 1 tsp sugar
- ½ tsp ground pepper
- 1 Tbsp vegetable oil
- Top and tail green beans and slice the oyster mushrooms. Set aside.
- Finely mince the garlic. Set aside.
- In a small bowl, mix the fish sauce, sweet soy sauce, sugar, and pepper.
- In a wok or large frying pan, over medium high heat, heat the oil.
- Once the oil is shimmering, add the green beans and oyster mushrooms. Stir fry for 5 minutes, until the mushrooms start to turn golden brown and the green beans are mostly cooked.
- Add the garlic and cook for another minute.
- Add the sauce mixture and cook for another minute.
- Serve over noodles or rice.