Australian_Yoga_Journal_-_September_2015_

8 green onions, white parts only, thinly
sliced (½ cup)
4 cloves garlic, minced (4 tsp.)
4 tsp. minced fresh ginger

2 Tbs. mirin (rice wine)
4 tsp. low-sodium soy sauce or tamari
2 tsp. toasted sesame oil
1–2 tsp. chilli-garlic sauce

¼ cup vegetable oil
500 grams green beans, trimmed and halved
(4 cups)
220 grams shiitake or button mushrooms,

thinly sliced (3 cups)
9 dried Thai bird chillies, optional

1 Combine green onions, garlic, and ginger

in small bowl; set aside. Combine mirin, soy

sauce, sesame oil, chilli-garlic sauce, and 2

tsp. water in separate bowl; set aside.

2 Heat vegetable oil in wok or large skillet

over high heat. Add green beans, and cook 5

minutes, or until browned and blistered all

over, stirring occasionally. Transfer to paper-

towel-lined plate, and set aside.

3 Drain all but 1 Tbs. oil from wok, and heat

over high heat. Add green onion mixture,

and stir-fry 30 seconds. Add mushrooms,

and stir-fry 2 to 3 minutes, or until browned

and tender. Return green beans to wok, and

add dried chillies (if using). Stir-fry 30

seconds to heat through. Remove from

heat, and stir in soy sauce mixture, letting

heat from pan thicken sauce while you stir-

fry.

PER 1-CUP SERVING163 cal; 4 g prot; 10 g total

fat (<1 g sat fat); 16 g carb; 0 mg chol; 254 mg

sod; 4 g fiber; 8 g sugars

Reprinted with permission from Vegetarian Times

® copyright © 2015 Cruz Bay Publishing Inc.

Dry-Fried Szechuan Green Beans
SERVES 4 | 30 MINUTES OR LESS
Spicy and satisfying, this Chinese restaurant favourite is easy to re-create at home. Serve with steamed wild rice.

67

august/september 2015

yogajournal.com.au