2 Tbs. toasted sesame oil
2 dried chiles de arbol or dried cayenne chiles, thinly sliced
1/2 lb. king oyster mushrooms, cut at an angle crosswise into 1/4-inch-thick slices (2 1/2 cups)
2 medium carrots, cut into matchsticks (1 1/2 cups)
13 lb. long beans, cut into 1-inch lengths (2 cups)
1/2 lb. cooked bamboo shoots, cut lengthwise into 1/4-inch-thick wedges (2 cups)
2 Tbs. low-sodium soy sauce
Heat oil in wok over medium-high heat. Add chiles, and cook 1 to 2 minutes, or until fragrant. Add mushrooms, and cook 7 to 9 minutes, or until most moisture has evaporated. Stir in carrots, and cook 2 minutes. Add long beans, and cook 3 to 4 minutes. Add bamboo shoots, and stir-fry 3 minutes. Stir in soy sauce, and cook 1 minute more.