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Recipe by Eric Banh and Sophie Banh - Food & Wine Magazine - 01/2009, doubled and served with steamed Jasmine rice, this Vietnamese side dish becomes a great main course. :) Wine suggestions: Eric Banh’s suggestion: Washington State Riesling. F&W pick: Floral, citrusy 2005 Badger Mountain Update:07/11/2009 - it seems that by just placing salt in the recipe too much is used, this happened to a friend of mine and I was going to put in a warning. There are many items that can make it salty; so wait, until after you add the beans and the low-sodium chicken broth - that is a good time to add the salt!! You can always add more.:)
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1⁄2 lb large shrimp, shelled & deveined (cut into 1-inch pieces)
- 1⁄2 lb green beans, thinly sliced 1/4 inch thick on an extreme diagonal
- 1⁄4 cup low sodium chicken broth or 1⁄4 cup low sodium vegetable broth
- 1 tablespoon asian fish sauce
- fresh ground pepper
- crushed red pepper flakes (optional)
- cooked jasmine rice
- Heat a wok until very hot.
- Add the vegetable oil and heat until shimmering.
- Add the garlic and stir-fry for 10 seconds.
- Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
- Add the green beans, 2 tablespoons of the stock, and a smidgen of salt, and stir-fry until the beans soften slightly, about 3 minutes.
- Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
- Serve right away.
this was super easy and very light and delicious. It was a little salty, so next time I will not salt the shrimp- just let the fish sauce do its thing!