Asian-Inspired Green Beans

Step 1 -In a large pot of salted, boiling water, add 3/4 of the green beans in batches and cook until crisp-tender, about 3 minutes per batch.

Step 2 -Transfer the cooked green beans to a bowl of ice water to cool and repeat until 3/4 of the green beans are cooked.

Step 3 -Drain the cooked green beans and pat them dry.

Step 4 -Trim the stem ends of the cooked green beans.

Step 5 -In a small bowl, add the soy sauce, the black vinegar, the rice vinegar, and the sugar and stir until the sugar dissolves.

Step 6 -Trim the stem ends of the remaining uncooked green beans.

Step 7 -In a large skillet over medium-high, add 1 tablespoon of the vegetable oil.

Step 8 -Add the uncooked beans to the hot oil and cook, while tossing them occasionally, until they are blistered in spots and crisp-tender, about 5 minutes.

Step 9 -Transfer the blistered green beans to a plate.

Step 10 -In the same skillet over medium-high heat, add the remaining vegetable oil.

Step 11 -Add the king trumpet and the shiitake mushrooms and cook, while tossing them occasionally, until they are browned and tender, about 3-5 minutes.

Step 12 -Add the sherry to the mushrooms and bring the mixture to a boil, about 5-8 minutes.

Step 13 -Add the shallots, the Fresno chile, the garlic, the dried shrimp, 1/2 of the scallions, and the reserved sauce mixture and cook, while tossing occasionally, until the aromatics have just softened, about 3 minutes. There should still be some liquid in the pan.

Step 14 -Add the chili oil and all of the green beans to the sauce mixture and toss well to combine.

Step 15 -Serve garnished with the remaining scallions.