Bean and Shrimp Stir-Fry
Fresh beans are terrific partners for meat or seafood in stir-fries, such as in this quick, satisfying dish.
Ingredients
- 12 oz (375 g) shrimp, peeled and deveined
- 1 tsp (5 mL) finely grated fresh ginger
- 3/4 tsp (4 mL) salt
- pinch white pepper
- 12 oz (375 g) pole beans or green string beans, trimmed
- 1/3 cup (75 mL) chicken stock
- 1 tsp (5 mL) cornstarch
- 2 tbsp (30 mL) peanut oil
- 2 cloves garlic, pressed, grated or minced
- 3 tbsp (45 mL) oyster sauce
- 2 green onions (white and light green parts only), sliced
- 1 tsp (5 mL) sesame oil
Preparation
Stir together shrimp, ginger, 1/4 tsp/1 mL of the salt and pepper. Cut beans on bias into bite-size pieces. Mix stock with cornstarch. Set all aside.
In wok over high heat, bring 2 cups/500 mL water and remaining salt to boil. Add beans; boil for 1 minute. Drain.
In dry wok, heat peanut oil over high heat; add shrimp mixture and garlic. Stir-fry until outside of shrimp is pink, about 1 minute.
Add beans; stir-fry until shrimp is almost cooked through, 1 to 2 minutes. Stir in oyster sauce; stir in stock mixture. Continue stir-frying until sauce is thickened; stir in green onions and sesame oil.
Makes 4 servings.
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