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Categories:Viewed: 11 - Published at: 5 years ago
Ingredients
- 1 tablespoon butter or margarine
- 1/2 cup finely chopped onion
- 2 cups finely chopped mushrooms (about 1/2 lb.)
- 1 1/2 pounds green beans, ends trimmed
- 1 teaspoon cornstarch
- 1/4 cup dry sherry
- About 2 teaspoons soy sauce
- 2 teaspoons Asian (toasted) sesame oil (optional)
Method
- In a 10- to 12-inch frying pan over medium-high heat, melt butter. Add onion and stir often until tinged with brown, 3 to 5 minutes. Add mushrooms. Stir often until mushrooms are lightly browned, 5 to 8 minutes.
- Meanwhile, in a 4- to 5-quart covered pan, bring 3 quarts water to a boil over high heat. Add beans and cook, uncovered, until tender-crisp when pierced, 6 to 12 minutes, depending on variety. Drain beans and put in a shallow serving dish.
- Blend cornstarch with 1/3 cup water, dry sherry, and 2 teaspoons soy. Add to mushroom mixture and stir over high heat until boiling. Add sesame oil.
- Pour sauce over beans. Add soy sauce to taste.
