Oyster mushrooms are incredibly cheap in Chinatown. They’re usually white or of a light brown color and they look more like fans than the familiar capped mushrooms. You can add a little cornstarch when making the sauce to thicken it, but I left it out. I prefer thickening the sauce by simmering it until it has the consistency I’m happy with.
1 pound of fresh oyster mushrooms, cleaned and wiped with a paper towel, sliced in smaller pieces
half a pound of string beans, destringed, cut in half
1 green bell pepper, sliced
1 bunch spinach, thoroughly washed
3 garlic cloves, minced
1 medium red onion, thinly sliced
a small knob of fresh ginger, peeled, thinly sliced
2 tbsps rice wine
3 1/2 tbsps oyster sauce
1 1/2 tbsps rice wine
1 1/4 tbsps sugar
1/2 tsp sesame oil
2 1/2 tsps canola oil
1. Prepare sauce by combining all ingredients in a small bowl. Set aside.
2. Using a large skillet, add 1 tsp of oil and heat until hot. Add string beans, garlic, onions, rice wine and salt. Toss until beans are tender. Add a little water and cook until dry. Remove from the skillet to a serving plate.
3. Using the same skillet, add another tsp of oil and heat until hot. SautÃ© garlic, onions and ginger. Add mushrooms and toss with heat-resistant spatula for about 5 minutes.
4. Add the sauce and toss slightly to thicken, stirring constantly to prevent lumps. Serve on top of the beans.