Green Bean Stir Fry

A light, tasty vegetable stir fry is always a great idea to pair with a standard rice bowl dinner. Green beans, in my opinion, taste best when crunchy and this recipe surely packs a punch with a mixture of crackling-sound-inducing and succulent ingredients. 


  • 10 oz green beans
  • 5 pieces of dried radish boiled from cucumber soup
  • 1/4 sliced onion
  • 1/2 sliced carrot
  • 1/3 cup dried wood ear mushrooms
  • 2 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 tablespoon soy sauce
  • 1 teaspoon rice cooking wine
  • 1/2 cup water
  • 1/2 teaspoon mushroom seasoning
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch
  • 2 tablespoon water (for cornstarch)


  1. Soak dried wood ear mushroom in warm water for 5-10 minutes (until it expands)
  2. Cut green beans into 1 inch sections.
  3. In a wok, on medium heat, place vegetable oil and sauté onion for 30 seconds and remove and place on a plate.
  4. Place salt, soy sauce, and rice cooking wine in wok and let cook.
  5. Add green beans, dried radish, onion, carrot, and wood ear mushroom, water, and place a lid on wok for 5 minutes.
  6. Add water, sugar, and mushroom seasoning.
  7. Add 1/2 cup water to stir fry.
  8. Mix cornstarch with water.
  9. Place onions into stir fry and pour cornstarch over vegetables and mix.
  10. Plate when all vegetables are cooked and fully incorporated.
  Green Bean Stir Fry |