Stir-Fried Treasures


This dish is a study in contrasts as well as an example of Taiwanese stir fry: soft marinated meats paired with crisp, fresh vegetables.


  • 2 cup green beans, diced
  • 1 cup raw shrimp, peeled and diced
  • 1/2 cup dried shitake mushroom, soaked in the water until soft and then diced
  • 1/2 cup pork or beef, cut into small flake-like pieces
  • 1/2 cup dried radish
  • 2 Tbsp. diced green onion


  • 1 to 2 Tbsp. cooking oil
  • 1/2 tsp. soy sauce
  • A few drops of sesame oil, to taste
  • 1/2 tsp. tapioca starch or corn starch
  • Pinch of salt
  • 1/3 tsp cooking wine


  1. Marinate the meat (either pork or beef) in half a teaspoon of soy sauce, sesame oil and starch.
  2. Marinate shrimp with salt, cooking wine, sesame oil and starch.
  3. Heat 2 tablespoons of oil in a wok or stir-fry pan over medium-high heat. Add the meat first, whether pork or beef, and stir fry for approximately 1 minute. Then add the shrimp and stir fry for another minute. Remove and reserve the contents of the wok.
  4. Add 1 tablespoon of oil to the same pan along with the diced mushroom and stir fry for approximately 1 minute. Then add green onions and stir fry for 30 additional seconds. Finally, add in the dried radish and green beans, then cook until beans are tender.

    Note: The secret to this recipe is the sauce, so if the contents of the wok start to dry out before you’re ready to turn off the heat, you can keep the dish moist by sprinkling a little water over the food as it cooks.

  5. Add the reserved meat and shrimp and quickly mix these with the contents of the wok while continuing to stir-fry.
  6. Stir in ½ tsp of soy sauce and serve immediately.

What is dried radish?

Many Taiwanese recipes use dried radish to bring out the flavor of the dish. If you have prepared Korean or Thai foods like Kimchi or Pad Thai, you may be familiar with a different type of dried radish than the type used in Taiwanese recipes. Here is an example of a package of dried radish, which I used to prepare this recipe.

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