3 Tablespoons Soy sauce
3 Tablespoons Water
1 ½ Tablespoons dry Sherry or White wine
½ teaspoon toasted sesame oil
1 ¼ teaspoons sugar or substitute
½ teaspoon cornstarch
¼ teaspoon Red Pepper flakes
¼ teaspoon mustard
Extra Virgin Olive Oil & Vegetable Oil
1# green beans ends trimmed
8 oz. Fresh Shiitake mushrooms, stems trimmed and sliced
3 cloves garlic
1 tablespoon Fresh grated ginger
Mix the first 8 ingredients together in a bowl with a whisk and set aside.
Heat two tablespoons of vegetable oil in a frying pan or wok until oil is hot. Add green beans and stir until they are nicely browned to your liking and tender, about 7 – 10 minutes. Transfer to a plate.
Add one tablespoon of Olive oil to frying pan or wok and sauté the Shiitake mushrooms over medium heat until they are browned about 7 – 10 minutes. Add the garlic and ginger and stir often for about 2 minutes.
Return the green beans to the pan or wok for about 30 seconds, until warm again, the add the ingredients you set aside in the bowl. Stir gently for about 30 seconds until well covered with the sauce and warm.