Bamboo Shoot, Mushroom, and Long Bean Stir-Fry

• 2 Tbs. toasted sesame oil
• 2 dried chiles de arbol or dried cayenne chiles, thinly sliced
• 1/2 lb. king oyster mushrooms, cut at an angle crosswise into 1/4-inch-thick slices (2 1/2 cups)
• 2 medium carrots, cut into matchsticks (1 1/2 cups)
• 13 lb. long beans, cut into 1-inch lengths (2 cups)
• 1/2 lb. cooked bamboo shoots, cut lengthwise into 1/4-inch-thick wedges (2 cups)
• 2 Tbs. low-sodium soy sauce

1. Heat oil in wok over medium-high heat.
2. Add chiles, and cook 1 to 2 minutes, or until fragrant.
3. Add mushrooms, and cook 7 to 9 minutes, or until most moisture has evaporated.
4. Stir in carrots, and cook 2 minutes.
5. Add long beans, and cook 3 to 4 minutes.
6. Add bamboo shoots, and stir-fry 3 minutes.
7. Stir in soy sauce, and cook 1 minute more.

sesame oil, arbol, king oyster mushrooms, carrots, long beans, shoots, soy sauce

Taken from www.vegetariantimes.com/recipe/bamboo-shoot-mushroom-and-long-bean-stir-fry/ (may not work)