Ingredients:
1 lb green beans, tipped,blanched for 5 minutes
1/3 cup cashews
2 tablespoons cooking oil
2 slices ginger, peeled and chopped,1 tsp
2 cloves garlic, chopped
8 ounces mushrooms, sliced–shiitake preferred
1/2 cup chopped scallions, white part,reserve green tips or 1/2 cup onions
8 ounces fresh bean sprouts
4 tablespoons oyster sauce
1 -2 tablespoon mushroom soy sauce, to taste
1 teaspoon sambal oelek, to taste
1 teaspoon sesame oil
6 ounces dried cellophane noodles
Directions:
in a bowl of very hot/boiling water, let cellophane noodles sit for 10 minutes.
blanch green beans in boiling water, or microwave on hi for 4 minutes, drain and refresh with ice water to stop cooking.
drain noodles, season with sesame oil, set aside.
heat a skillet on high, add oil.
add onions or scallions, cashews, garlic, ginger and mushrooms.
saute for a few minutes until cooked.
add green beans, stir, cook for 5 minutes.
add oyster sauce, sambal olek and soy, stirring.
add bean sprouts,stir for 2 minutes.
add cellophane noodles, stir well, remove from heat, serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.