Ingredients

• 3/4 pound green beans
• 3 cloves garlic
• 1 tablespoon Hoisin sauce
• 1 tablespoon water
• 3/4 teaspoon light soy sauce
• 1/4 teaspoon chili sauce
• 3 tablespoons vegetable or peanut oil
• 1 tablespoon thinly sliced fresh ginger
• 3/4 cup sliced fresh mushrooms
• 1 tblsp Chinese rice wine or dry sherry
• 1/4 cup chicken broth
• 1/2 lb shrimp

Preparation

1. Trim the ends from the green beans and remove strings if needed before slicing. Cut beans diagonally into 2-inch slices. In small bowl, combine hoisin sauce, water, soy sauce, and chili sauce. Set aside. Finely chop garlic.

2. Heat 2 tablespoons oil in heated wok on medium-high heat. Add green beans and garlic together. Cook on medium-high heat for 5 to 8 minutes, stirring continually, until their skins pucker and turn brown. Test the beans for doneness by poking with a fork – they should be tender but not mushy. Remove the beans from the wok and drain in a colander or on paper towels to remove any excess oil.

3. Heat 1.5 tsp oil in wok. Add ginger and stir for a few seconds until aromatic. Add mushrooms. Stir-fry the mushrooms for 1 or 2 minutes, until they darken. Sprinkle the rice wine or sherry over the mushrooms while they are cooking. (Sprinkle a bit of black pepper over the mushrooms while stir-frying if desired.)

4. Push the mushrooms to the side of the wok and return green beans to pan. Stir in sauce. Reduce heat to medium. Add chicken broth and shrimp. Cover. Cook about 3 to 4 minutes, tossing occasionally until the liquid is nearly absorbed. Season with salt or pepper if desired.