Stir Fried Green Beans With Shrimp and Garlic |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe by Eric Banh and Sophie Banh - Food & Wine Magazine - 01/2009, doubled and served with steamed Jasmine rice, this Vietnamese side dish becomes a great main course. :) Wine suggestions: Eric Banh’s suggestion: Washington State Riesling. F&W pick: Floral, citrusy 2005 Badger Mountain Update:07/11/2009 - it seems that by just placing salt in the recipe too much is used, this happened to a friend of mine and I was going to put in a warning. There are many items that can make it salty; so wait, until after you add the beans and the low-sodium chicken broth - that is a good time to add the salt!! You can always add more.:) Ingredients:
2 tablespoons vegetable oil |
3 garlic cloves, minced |
1/2 lb large shrimp, shelled & deveined (cut into 1-inch pieces) |
salt |
1/2 lb green beans, thinly sliced 1/4 inch thick on an extreme diagonal |
1/4 cup low sodium chicken broth or 1/4 cup low sodium vegetable broth |
1 tablespoon asian fish sauce |
fresh ground pepper |
crushed red pepper flakes (optional) |
cooked jasmine rice |
Directions:
1. Heat a wok until very hot.
2. Add the vegetable oil and heat until shimmering.
3. Add the garlic and stir-fry for 10 seconds.
4. Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
5. Add the green beans, 2 tablespoons of the stock, and a smidgen of salt, and stir-fry until the beans soften slightly, about 3 minutes.
6. Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
7. Serve right away.
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