Recipe by Scoutie
This is a Vietnamese dish that sounds delish! If you can't find long beans at the Farmer's Market or a specialty store, you can use green beans. Prep time does not include marinade time. From Biteofasia.com, posted for ZWT 6.
Top Review by threeovens
This was good and the mild flavors would offend no ones palate. I expected Vietnamese food to be spicy or fishy. I did have to substitute frozen green and wax beans for the long beans, though. This was just good. Made for ZWT6.
- 1 lb medium shrimp (shelled and deveined)
- 1 lb long beans (cut into 2 inch lengths) or 1 lb green beans
- 2 medium onions (cut into thin slivers)
- 3 scallions (cut into thin slices)
- 3 garlic cloves (minced)
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon black pepper
- 4 tablespoons cooking oil
Directions See How It's Made
- In a bowl, combine the shelled and deveined shrimp with 1 tablespoon fish sauce, 1/2 teaspoon sugar, and 1/2 teaspoon black pepper. Marinate for 30 minutes.
- When ready to cook, heat 2 tablespoons of cooking oil in a large skillet or wok.
- Add the remaining garlic and sauté for about 10 to 15 seconds on high heat. (be sure not to burn!).
- Add the marinated shrimp to the skillet and stir fry for 1 minute or until shrimp turn pink.
- Transfer the cooked shrimp to a plate and set aside.
- In the same skillet, bring 2 tablespoons of the cooking oil to medium-hot. Add the onion and stir fry for 30 seconds.
- Add the long beans and stir fry with the onion for 1 minute.
- Stir in 1 tablespoon of fish sauce, 1/2 teaspoon sugar, 1/4 cup of water, and cook over medium heat for about 3-4 minutes.
- Return the shrimp to the skillet and mix well with the long beans.
- Transfer to a platter, sprinkle with some black pepper, and serve.