A quick stir-fry that comes together in under 30 minutes. Shrimp and green beans get a hit of heat from chili garlic sauce, balanced by soy sauce and a splash of Shaoxing rice wine.
Serves: 4 | Time: 30 minutes
Ingredients
- 1½ lbs (680 g) large shrimps, peeled and de-veined
- 3 cups (720 ml) green beans, trimmed and cut into 1½-inch (3.8 cm) pieces
- 1 medium red pepper, thinly sliced
- 1 cup (240 ml) scallions, thinly sliced
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger, finely minced
- 1 tsp chili garlic sauce or Sriracha, plus more to taste
- 4 Tbsp light soy sauce
- 2 Tbsp Shaoxing rice wine
- 1 tsp sugar
- 1 tsp cornstarch mixed with 2 Tbsp (30 ml) water
- 4 Tbsp canola oil
- ½ cup (120 ml) roasted cashew nuts
Preparation
Make the sauce. In a small bowl, whisk together the chili garlic sauce, soy sauce, Shaoxing rice wine, sugar, and cornstarch slurry. Set aside.
Blanch the green beans. Bring a medium saucepan of salted water to a boil. Add the green beans and cook for 2–3 minutes. Drain and run under cold water to stop the cooking. Drain again and pat dry with paper towels. Set aside.
Cook the vegetables. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the red pepper and scallions. Cook for 2–3 minutes, until the pepper begins to soften. Add the garlic and ginger and cook for 1 minute more. Transfer to a plate and keep warm.
Stir-fry the green beans. Add 2 tablespoons of oil to the wok and heat over medium-high. Add the green beans and cook until crisp-tender, about 3 minutes. Remove and add to the plate with the pepper mixture.
Cook the shrimp. Add the remaining 1 tablespoon of oil to the wok. Add the shrimp and cook without stirring for about 3 minutes, until crisp and lightly charred underneath. Flip and cook for 2 minutes more.
Combine and finish. Return the green beans and pepper mixture to the wok with the shrimp. Pour in the sauce and add the cashews. Toss everything together and adjust the seasoning to taste. Serve with white rice.
Notes
Chili garlic sauce: Start with 1 teaspoon and add more at the end to your taste. Sriracha works as a substitute.
Shaoxing rice wine: Dry sherry is a reasonable substitute if Shaoxing is unavailable.
Shrimp: Resist stirring during the first 3 minutes — leaving them undisturbed is what gives them that crisp, lightly charred crust.
