Number 57

From OSR

Ingredients

mushrooms, preferably shitakes and wood ear

thinly sliced shallots

chopped green beans

stock, preferably chicken

thinly sliced chicken

sesame seed

cognac (or chinese rice wine)

chopped garlic

fermented bean paste (follow link for substitutions)

fish sauce (optional)

shoyu

Directions

If you are using dried mushrooms, soak them. Slice the mushrooms.

Heat oil until very hot and add green beans and shallots. Stir fry until shallots are brown.

Add cognac and stir until alcohol cooks off. Add the sesame seeds and mushrooms, and a little chicken stock, some liquid from soaking the mushrooms (just a little, don't make it soupy), and cover. Cook until the green beans are tender.

Add garlic, bean paste, fish sauce (if using) and shoyu. Cook off the liquid until it glazes the ingredients. Serve with rice.