Green bean mushroom stir-fry is a classically easy recipe, plentiful with aromatics, a simple sauce, and the crunchy warmth of toasted coriander seeds.
1pound (453 grams) chestnut or button mushrooms, sliced
8ounces (226 grams) fresh green beans, snapped into bite-sized pieces (1 1/2 -2 cups)
1-2 red chilis, sliced
5 cloves garlic, pressed
1 tablespoon minced ginger
1/4cup of chopped cilantro
1/3cup of rice vinegar
2 tablespoonssoy sauce or Tamari
1 teaspoondate paste or maple syrup
Instructions
Heat a wok or skillet and add the coriander seeds. Toast them for 1-2 minutes, stirring them constantly. Remove them from the heat, then transfer them to a bowl or mortar. Crack the seeds with a pestle or the end of a knife. Set aside.
Take a moment to combine the vinegar, soy sauce, and date paste. Set aside.
Heat the same wok or skillet and add the sliced mushrooms. Stir fry the mushrooms to release their moisture (about 3 minutes).
Add the green beans and continue stir-frying them for 2-3 minutes until they turn bright green. Avoid overcooking them. You want them tender but crisp.
Stir in the garlic, ginger, and chili. Cook for 30 seconds.
Add the chopped cilantro, soy sauce mixture, and coriander seeds.
Mix everything well and simmer for 30 seconds.
Serve over rice or noodles.
Notes
Mushrooms quickly soak up moisture. If they need to be cleaned, use a paper towel, cloth, or brush. If they shed a lot of excess water during cooking, you can spoon out a bit if it’s too much (although that is not mandatory).
Fresh green beans work best for this recipe. If you use frozen, thaw them before adding them to the skillet.
Try not to miss out on the crunchy coriander seeds. If you must make a substitute, use a teaspoon of ground coriander.