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. ---------------------------------------------------------------------------
Nutrition
Ingredients
