Yield: 8 portions

    • Ingredients
    • Oyster sauce
      2 Tbsp.
    • Soy sauce
      1 tsp.
    • Dark mushroom soy sauce
      ½ tsp.
    • Water
      2 Tbsp.
    • Portabella mushrooms, thinly sliced, gills removed
      ½ lb.
    • Ground cumin
      1½ tsp.
    • Ground black pepper
      ½ tsp.
    • Green beans
      1 cup
    • Garlic, minced
      2 Tbsp.
    • Ginger, minced
      1 Tbsp.
    • Chile
      2 ea.
    • Peanut oil
      ¼ cup
    • Scallion, green part, cut 1”long
      ½ cup


    1. In a small bowl, add together the oyster sauce, soy sauce, mushroom soy, and water. Stir well and set aside. 
    2. Placed the sliced portabella mushrooms in a large bowl and coat with the cumin and black pepper, mixing well. 
    3. Cut the green beans into 2-inch sections. Blanch in boiling water for 2 minutes; drain, shock in iced water, and reserve.
    4. Gather all of the ingredients in small bowls, and stack, top to bottom, in the following sequence: oil; mushrooms, ginger, garlic, and chiles together; scallion; green beans; and sauce mixture. 
    5. Heat a wok until very hot and add the peanut oil, swirling to coat the interior of surface of the wok.
    6. When the oil begins to smoke, immediately toss in the mushroom slices, stirring to distribute them across the bottom of the wok. As soon as the mushrooms start to brown, stir and toss to redistribute, then stop and allow to cook 30 seconds longer. 
    7. Push the mushroom up the wall of the wok and add the entire bowl of ginger, garlic, and whole chiles. Add oil if the bottom of the wok is dry. Fry for 5 to 10 seconds, then toss together with the beef. 
    8. Add the scallions and fry another 10 seconds, stirring to combine. 
    9. Add the green beans and toss to combine. 
    10. Add the sauce mixture all at once and remove the wok from the heat. Toss and stir all of the ingredients to combine. Return the wok to the heat to reduce the sauce if it does not form a slightly thickened glaze. Plate and serve with steamed rice.