- 1 Tbsp. soy sauce
- 1 Tbsp. brown sugar
- 1 Tbsp. water
- 1 Tbsp. butter
- 2 Tbsp. Oil
- 1 Tbsp. garlic, minced
- 12 oz. green beans
- 4 oz. shitake mushrooms, sliced
- Stir together soy sauce, brown sugar and water in small dish and set near the stove.
- In a large straight-sided sauté pan or a wok, heat the butter and oil over medium-high heat. When the butter is melted, add the green beans and toss with tongs to coat them with the butter mixture. Cook turning occasionally, until green beans are browned, shrunken and tender, about 7-8 minutes.
- Reduce heat to low and add mushrooms and garlic, stirring constantly for about a minute. Stir the soy mixture well, and pour it over the beans. Cook stirring until the liquid reduce to a glazy consistency that coats the beans and mushrooms about 1 minute. Serve.