Stir-Fried Long Beans With Silk Squash And Cloud Ears

• 1 ounce cloud-ear fungus
• 1/2 pounds Chinese long beans or green beans
• 1 pound silk squash or zucchini
• 2 tablespoons peanut oil
• 2 tablespoons finely chopped shallots
• 2 tablespoons coarsely chopped garlic
• 2 teaspoons finely chopped peeled fresh ginger
• 2 tablespoons oyster sauce
• 2 tablespoons rice wine or dry Sherry
• 2 tablespoons light soy sauce
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/2 cup chicken stock

1. Soak the cloud-ear fungus in warm water for at least 15 minutes.
2. Rinse them several times in cold running water to remove any sand.
3. Drain thoroughly and set aside.
4. If you are using the Chinese long beans, trim the ends and cut them into 3-inch segments.
5. If you are using green beans, trim the ends and cut them in half.
6. Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces.
7. Heat a wok or large saute pan until it is hot and add the oil.
8. Put in the shallots, garlic, ginger, cloud ears and long beans.
9. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock.
10. Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes.
11. Serve at once.

fungus, beans, silk, peanut oil, shallots, garlic, fresh ginger, oyster sauce, rice wine, soy sauce, salt, sugar, chicken stock

Taken from cooking.nytimes.com/recipes/5016 (may not work)