A light meal that comes together with a few ingredients and little effort. A savory stir-fry dinner in less than 30 minutes.
Yield: 4
Time: 30 minutes
Ingredients:
- 3 cups (720 ml) green beans, trimmed and cut into 1 1/2 inch (3.8 cm) pieces
- 1 medium sized red pepper, thinly sliced
- 1 cup (240 ml) scallions, thinly sliced
- 1 tsp fresh ginger, finely minced
- 2 garlic cloves, finely minced
- 1 tsp Chili garlic sauce or Sriracha to taste
- 4 Tbsp light soy sauce
- 2 Tbsp Shaoxing rice wine
- 1 tsp cornstarch mixed with 2 Tbsp (30 ml) water
- 1 1/2 lbs (680 g) large shrimps, peeled and de-veined
- 4 Tbsp canola oil
- 1/2 cup (120 ml) roasted cashew nuts
Preparation:
In a small bowl, whisk together the chili garlic sauce, soy sauce, rice wine, sugar and cornstarch slurry. Set aside.
Season the shrimp with the remaining tablespoon of chili garlic sauce and set aside.
Bring water to a boil in a medium saucepan. Add salt and the green beans. Cook for 2-3 minutes. Drain and run them under cold water to arrest cooking. Drain again and place them on a plate lined with paper towels. Set aside.
Meanwhile heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the red pepper and scallions. Cook for 2-3 minutes or until red pepper starts to get limp. Add the garlic and ginger and cook for 1 minute longer. Set aside and keep it warm.
Add 2 tablespoons of oil to the wok. Heat over medium high heat. Add the green beans and cook until they are crisp, about 3 minutes. Remove green beans from the wok and place them on the red pepper plate. Add the shrimp to the wok and cook them in the residual oil without stirring for 3 minutes or until shrimp are crisp underneath or lightly charred. Turn the shrimp and cook for an additional 2 minutes.
Add the green beans, red pepper/scallion mix to the shrimp. Add the chili garlic and soy sauce mix and cashews. Adjust the seasoning to your liking. Serve with white rice.
