Sautéed Long Bean & Mushroom


This side dish has popping flavors and is so easy to make! If you haven’t tried maitake mushrooms yet (also called Hen of the Woods), they have a deep, rich flavor similar but more mild than a porcine or truffle mushroom. But if you can't get your hands on maitake mushrooms, you can always use shiitake for that strong flavor profile.

25 min
4 to 5 servings


1 Tbsp
canola or vegetable oil
medium onion (julienned)
4 clove
garlic (minced)
1 tsp
fresh ginger (grated)
Thai chile pepper (minced, optional)
1 bunch
long bean, about a pound (trimmed and cut into 2" pieces)
maitake or shiitake mushrooms (sliced cap to stem into long pieces)
garlic salt and ground black pepper (to taste)
1 tsp
sesame oil
sprinkle of roasted black sesame seeds
1/4 cup
fried shallots
Prep Time:
15 min
Cooking Time:
10 min
Total Time:
25 min


In a large skillet, heat oil until hot but not smoking (medium high works well). Add the onion and sauté until just starting to soften, then add the garlic, ginger and Thai chile pepper, if using. Stir for one minute, then add the long bean and continue to sauté for 2 to 3 more minutes. Then add the maitake mushroom and season with garlic salt and black pepper. Keep gently stirring (try not to break up the mushroom pieces) and when the mushroom starts to slightly wilt, turn off the heat. Drizzle with sesame oil, sprinkle with black sesame seeds and top with crispy shallots.