Ingredients

• 1 ounce cloud ear mushrooms
• 1/2 lb chinese long beans or 1/2 lb green beans
• 1 lb zucchini or 1 lb silk squash
• 2 tablespoons peanut oil
• 2 tablespoons shallots, finely chopped
• 2 tablespoons garlic, coarsely chopped
• 2 tablespoons gingerroot, peeled & finely chopped
• 2 tablespoons oyster sauce
• 2 tablespoons rice wine or 2 tablespoons dry sherry
• 2 tablespoons light soy sauce
• 2 teaspoons salt
• 1/2 cup chicken stock

Instructions

1. Soak the cloud ears in warm water for at least 15 minutes, then rinse several times in cold, running water to remove any sand.

2. Drain thoroughly and set aside.

3. If you're using Chinese long beans, trim the ends and cut them into 3-inch long pieces or if you're using green beans, trim the ends and cut them in half.

4. If you're using silk squash, peel off the tough outer skin or if you're using zucchini, chop off the ends. Either way, cut the vegetable at a slight diaganal into 2-inch pieces.

5. Heat a wok or large skillet until it's very hot, then add the oil.

6. Add the shallots, garlic, ginger, mushrooms, and beans, and stir-fry for 1 minute.

7. Add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes).

8. Serve immediately.