Long Bean & Mushroom Asian Stir fry
by Market Chef Maggie Perkins
1/4c EVOO ( Texas Hill Country Olive Co)
2T toasted sesame oil, divided
1 large sweet onion, sliced vertically
1 pound mixed oyster mushrooms (Goldenwood)
1 bunch long beans, trimmed and sliced into 1-2” lengths (Bernhardt Farms)
1 bunch holy basil, stemmed, leaves chopped
2T Ponzu sauce (or to taste)
Mustard Microgreens, garnish (Gracy’s Microgreens)
In a large skillet, heat olive oil and 1 tablespoon toasted sesame oil over medium high heat to shimmering. Add onions & mushrooms, taking care not to overcrowd pan. Stir fry over high heat for 5 minutes. Add long beans and holy basil. Continue stir fry until beans are crisp tender and mushrooms are softened and tender, with a chewy bite. Reduce heat to medium, add Ponzu, stir well and cook down for 5 minutes. If desired, salt & pepper to taste.
Remove from heat. Garnish with freshly-cut Microgreens. Serve warm.
Photos by Maggie Perkins