One of the things I enjoy is hosting small, casual (hopefully non-awkward) dinner parties. It gives me a chance to test out recipes I’ve created, modified, or discovered. This is a flavorful Asian restaurant dish that’s quick and easy to make for a family meal or dinner party. It may taste like gourmet restaurant takeout, but it definitely doesn’t require nearly as much effort.
Yields 4 Servings
Prep: 10 Minutes
Cook: 10 Minutes
Ready: 20 Minutes
- 4 tablespoons olive oil, divided in two 2-tablespoon containers
- 1 tablespoon water
- 1 pound jumbo shrimp (16-21 count), cleaned, peeled, deveined
- 1 pound green beans (with both ends trimmed and cut in half)
- 1/2 onion, chopped finely
- 2 teaspoons ginger, chopped finely
- 2 cloves garlic, chopped finely
- 1 tablespoon white wine (or rice wine)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon garlic chili sauce
- 2 tablespoons fresh cilantro
- OPTIONAL: 1 teaspoon brown sugar (or Agave nectar)
- In a large skillet (or wok), over high heat, add two tablespoons of olive oil, wine to sautee onion, garlic, and shrimp.
- Stir fry shrimps for 2 minutes (only until they are partially cooked), and transfer shrimps into a heat resistant bowl or plate so that they won’t continue to cook in residual heat from the skillet.
- Rinse off skillet. Using the same skillet, on medium-high heat, add remaining two tablespoons of olive oil, 1 tablespoon of water, ginger and green beans. Stir then cover and continue to cook on medium-high heat for 2 minutes.
- Add shrimps to the green beans, along with soy sauce, oyster sauce, and garlic chili sauce. Continue to cook on medium-high heat for 3 minutes, stirring to mix all ingredients thoroughly. Make sure shrimps are cooked through (they look translucent) and the green beans are tender and crisp.
- Add cilantro and serve!