Green Bean Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp vegetables smothered in a sweet and savory sauce, it’s the ultimate side dish perfect with steamed rice!

Guys, I am sorry. I was doing a mini-audit of the site today, and I realized how I’ve been neglecting Kawaling Pinoy. We’re already at the end of November, and all I have are three recipes for the month!

And yet, here you are still. Thank you so much for sticking around! I promise I’ll do better going forward. I already have five brand new recipes cooked, shot, and scheduled to publish this week starting with this green bean mushroom stir-fry.

I’m also hoping to add videos to my YouTube cooking channel weekly so you can access them in one place. I have a couple of new ones uploaded if you want to check them out, and please subscribe to the channel to receive notification when I have a new one up.

This green bean stir-fry is a vegetarian version of the green bean chicken recipe we have on the blog. It’s a fabulous vegetable dish as is, but you can easily add your choice of protein if you like.

Bite-sized chicken breast is a great option to add as well as beef sirloin, shrimp, or crispy tofu cubes. Make sure to check out my tips on how to velvet meat, how to deep-fry tofu, and how to properly stir-fry below for best results.

How to Make Green Bean Mushroom Stir-Fry

  • Cut the green beans into uniform lengths and the mushrooms in a uniform thickness to ensure even cooking.
  • Stir-frying is a speedy process; have all your ingredients and liquids prepped and ready to go before you start.
  • Drain the vegetables well and pat dry to ensure they sear nicely and not cook in their steam.
  • Use a wide, heavy-bottomed pan or wok to allow food to cook quickly and evenly.
  • To prevent sticking, preheat the pan before adding the oil and swirl to coat the bottom and sides of the pan.
  • Stir-frying is done on high heat; use oils with high smoke points such as peanut or canola oil and make to stir the food constantly to prevent burning.

Leave a Reply