Dry-Fried Szechuan Green Beans

• 8 green onions, white parts only, thinly sliced ( 1/2 cup)
• 4 cloves garlic, minced (4 tsp.)
• 4 tsp. minced fresh ginger
• 2 Tbs. mirin (rice wine)
• 4 tsp. low-sodium soy sauce or tamari
• 2 tsp. toasted sesame oil
• 12 tsp. chile-garlic sauce
• 1/4 cup vegetable oil
• 1 lb. green beans, trimmed and halved (4 cups)
• 8 oz. shiitake or button mushrooms, thinly sliced (3 cups)
• 9 dried Thai bird chiles, optional

1. Combine green onions, garlic, and ginger in small bowl; set aside.
2. Combine mirin, soy sauce, sesame oil, chile-garlic sauce, and 2 tsp.
3. water in separate bowl; set aside.
4. Heat vegetable oil in wok or large skillet over high heat.
5. Add green beans, and cook 5 minutes, or until browned and blistered all over, stirring occasionally.
6. Transfer to paper-towel-lined plate, and set aside.
7. Drain all but 1 Tbs.
8. oil from wok,and heat over high heat.
9. Add green onion mixture, and stir-fry 30 seconds.
10. Add mushrooms, and stir-fry 2 to 3 minutes, or until browned and tender.
11. Return green beans to wok, and add dried chiles (if using).
12. Stir-fry 30 seconds to heat through.
13. Remove from heat, and stir in soy sauce mixture, letting heat from pan thicken sauce while you stir-fry.

green onions, garlic, fresh ginger, rice wine, soy sauce, sesame oil, chilegarlic sauce, vegetable oil, green beans, shiitake, bird chiles

Taken from www.vegetariantimes.com/recipe/dry-fried-szechuan-green-beans/ (may not work)