INGREDIENTS:

• 2 large bunches of green beans
• 2 cups of fresh shiitake mushrooms
• 1 large bunch of cilantro leaves
• 1 small red onion
• 2 inches of fresh ginger
• 3 cloves of garlic
• 2 green chilies (serrano or Thai Bird)
• 1 lime
• 1 teaspoon yellow mustard seeds
• 2 tablespoons peanut oil
• 1/2 teaspoon sesame oil
• 2 tablespoons fish sauce
• 2 tablespoons light soy sauce
• 1 tablespoons Sambal Oelek (Indonesian hot chili paste available in most U. S. markets)
• 1 tablespoon oyster sauce (this ups the umami flavor)
• 1 teaspoon of black bean garlic sauce
• white pepper and sea salt to taste

PREP:

• Trim the ends of each bean and cut it into thirds.  You will end up with 4 cups of prepped beans.
• Mince the chilies, ginger and garlic
• Thinly slice the onion and mushrooms
• Tear the cilantro leaves from the stems
• Cut the lime so that we have it ready to squeeze later in the recipe

COOK:

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• Coat a large stainless steel skillet with 2 tablespoons of peanut oil and 1/2 teaspoon of sesame oil
• Add the onions, chilies, ginger, garlic, yellow mustard seeds and half the coriander leaves.  Reserve the other half of the coriander leaves for garnish.
• Turn the flame to medium and sauté till golden brown

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• Add the shiitake mushrooms
• Continue sautéing till the mushrooms are brown and caramelized
• Deglaze the pan with the fish sauce and the soy sauce

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• Add the green beans along with the Sambal Oelek, the black bean/garlic sauce and the oyster sauce.   Toss everything together
• Cover with a lid.  Cook for 5 minutes.  The beans will stay green and crunchy.
• Turn the flame off and leave the lid on till you are ready till serve
• Just before serving adjust the salt and pepper to taste and toss in the reserved cilantro leaves for a pop of freshness.

Serve on a platter and top off with a fresh squeeze of lime juice.  Here I have served it with Asian Brown Rice Pilaf and Sesame Crusted Black Fin Tuna.

HOPE YOU LIKE IT.  LET ME KNOW YOUR THOUGHTS IN THE COMMENTS.