Spicy Shrimp and Green Bean Stir-Fry

A quick side dish of shrimp and green beans stir-fried in a soy-vinegar sauce with garlic, chili, and scallions. The shrimp stay just tender, and the beans keep a crisp-tender bite with a glossy finish.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 30 ml soy sauce for the sauce
• 15 ml rice vinegar for the sauce
• 6 g sugar for the sauce
• 30 ml water for the sauce
• 2 g red chili flakes for the stir-fry
• 20 ml neutral oil for stir-frying
• 340 g green beans, trimmed and cut into 5 cm lengths for the stir-fry
• 1 g fine salt divided between beans and shrimp
• 8 g garlic, minced for the stir-fry
• 340 g shrimp, peeled and deveined for the stir-fry
• 1 g fine salt divided between beans and shrimp
• 5 ml toasted sesame oil for finishing
• 15 g scallions, sliced for garnish

Instructions

1. In a small bowl, whisk the soy sauce, rice vinegar, sugar, water, and red chili flakes until the sugar dissolves. The sauce looks evenly combined and the sugar is no longer gritty.
2. Heat the neutral oil in a large skillet or wok over high heat. Add the green beans and 1 g of the salt, then stir-fry for 3 to 4 minutes until the beans are bright green and blistered in spots. The beans are crisp-tender with a few browned or blistered spots.
3. Add the garlic and shrimp with the remaining 1 g salt. Stir-fry for 2 to 3 minutes, tossing constantly, until the shrimp curl and turn opaque with no translucent center. The shrimp are opaque, just firm, and lightly coated in oil and aromatics.
4. Pour in the sauce and cook for 30 to 60 seconds, tossing, until it turns glossy and lightly clings to the shrimp and beans. Off the heat, stir in the toasted sesame oil and top with the scallions. Serve immediately. The sauce is reduced to a thin glaze that coats the ingredients without pooling.