Prep 10 mins
Cook 6 mins
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.
- 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
- 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.
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.