Spicy Corn and Long Bean Stir-Fry
Recipe: #11148
November 14, 2013
Categories: Side Dishes, Beans, Corn, Mushrooms, Asian, Chinese, Korean, Fathers Day, Game/Sports Day, Wok/Stir-Fry, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Green Beans, Spicy, more
"This is a simple stir-fry you can add to full-meat stir-fries as a side dish, eat as vegetarian, or do like I do- serve it up along with a big bowl of steaming fried rice! If you can't get gochujang, try substututing sambal oelek chile paste or something like sriracha- the taste won't be exactly right but close enough to fudge it."
Original is 3 servings
Ingredients
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- SAUCE INGREDIENTS
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Nutritional
- Serving Size: 1 (535 g)
- Calories 321.6
- Total Fat - 13.7 g
- Saturated Fat - 2.1 g
- Cholesterol - 1.1 mg
- Sodium - 362.6 mg
- Total Carbohydrate - 47.8 g
- Dietary Fiber - 10 g
- Sugars - 17.1 g
- Protein - 9 g
- Calcium - 87.8 mg
- Iron - 2.3 mg
- Vitamin C - 88.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Stir together wok ingredients and set aside.
Step 2
Heat oil in the wok and add the onion, garlic, jalapeno, and carrots. Stir fry until onion begins to soften.
Step 3
Add the long beans and mushrooms and stir-fry until mushrooms brown lose their steam and beans are crisp-tender.
Step 4
Add the bamboo shoots and corn, and continue cooking until the steam dissipates.
Step 5
Mix in sauce and cook until sauce thickens and reduces.
Step 6
Serve with rice or fried rice.
Tips
No special items needed.
0 Reviews
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