Stir Fried Green Beans With Shrimp And Garlic
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.:)
Steps
Heat a wok until very hot.
Add the vegetable oil and heat until shimmering.
Add the garlic and stir-fry for 10 seconds.
Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink , about 30 seconds.
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.
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.
Serve right away.
Ingredients
vegetable oil, garlic cloves, large shrimp, salt, green beans, low sodium chicken broth, fish sauce, fresh ground pepper, crushed red pepper flakes, cooked jasmine rice