Long Bean and Shrimp Stir Fry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 3
Ingredients
  • 2 TBS reduced sodium tamari or soy sauce
  • 1 TBS each: dry sherry wine and brown sugar
  • ½ TBS each: rice vinegar and sesame oil
  • ¾ tsp cornstarch
  • ¼ tsp fine ground black pepper
  • ¼ cup shrimp or vegetable stock
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • 2 TBS avocado oil, or another neutral flavored oil, divided
  • 3 cups long beans, trimmed and cut into 1 ½ inch pieces, about ½ lb
  • 1 medium carrot, sliced
  • 21 shrimp, peeled (26-30 count), about ¾ lb
  • Cooked Rice, for serving
Instructions
  1. In a liquid measuring cup combine soy sauce or tamari, dry sherry, brown sugar, rice vinegar, sesame oil, cornstarch, black pepper and shrimp stock. Whisk to combine.
  2. In a small prep bowl, combine garlic, ginger, and 1 TBS avocado oil. Set aside.
  3. Add ¼ cup water and long beans to a microwave safe bowl. Microwave for 1-2 minutes (depending on the strength of you microwave). Drain well.
  4. Heat remaining 1 TBS avocado oil in a skillet. Add long beans and stir fry until starting to get brown spots.
  5. Meanwhile, microwave carrots until tender, about 30 seconds.
  6. Add the garlic mixture, tender carrots, and shrimp to the skillet, tossing to combine. Cook 1 minute. Flip shrimp and mix in the sauce. Cook until the shrimp is opaque and the sauce is thickened.
  7. Serve over rice.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/long-bean-and-shrimp-stir-fry/