Stir Fried Green Beans With Shrimp and Garlic

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.:)

• Ready In: 30 mins
• Yields: 4 Sides

Ingredients

• 2  tablespoons  vegetable oil
• 3  garlic cloves, minced
• 1⁄2 lb large shrimp, shelled & deveined (cut into 1-inch pieces)
•  salt
• 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

Directions

1. Heat a wok until very hot.
2. Add the vegetable oil and heat until shimmering.
3. Add the garlic and stir-fry for 10 seconds.
4. Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
5. 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.
6. 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.
7. Serve right away.