* ¾ - 1 pound shrimps – raw, peeled, deveined
* 1 TBSP. rice vinegar
* 1 tsp. kosher salt
* ¼ tsp. black pepper
* 1 TBSP. cornstarch
* 2 tsps. sesame oil
* 1 ½ pounds green beans – trimmed and blanched
* ½ large onion – sliced
* 3 bunches green onions – chopped
* 6 garlic cloves – smashed, peeled and chopped
* 8 dried hot chili peppers (optional)
* 5 TBSPs. vegetable oil or olive oil - divided
* 1 TBSP. sesame seeds
* 3 TBSPs. oyster sauce
* 2 TBSPs. teriyaki sauce
* 1 ½ TBSPs. cornstarch
* 1 tsp. sugar
* 1 ½ cups shrimp stock, chicken stock or water
* ¼ - ½ tsp. ground hot peppers (optional)
Trim green beans and chop them into 2 inch pieces. Boil water and add 1 tablespoon kosher salt. Blanch green beans in boiling and salted water for 3 minutes. Remove, drain and set aside.
Prepare the sauce as directed above.
Heat a wok and add 3 tablespoons oil. Add blanched green beans and stir fry about 3 minutes or until slightly wilted. Remove onto a plate and set aside.
Reheat the wok and add the remaining 2 tablespoons oil. Stir in garlic, onions, green onions, and hot chili peppers. Stir fry about 2 minutes. Add the marinated shrimps and stir fry until shrimps are pink, about 4 minutes. Create a well in the middle of the wok by pushing the shrimps, garlic, onions and peppers to the side. Add the sauce and rapidly bring it to a boil over high heat, while stirring constantly! Turn the heat to medium and stir the shrimps, vegetables and the sauce. Add the stir fried green beans. Stir until the green beans are coated with the sauce and mixed well with the shrimps and other vegetables. Sprinkle sesame seeds and serve over egg noodles or white rice.
For egg noodles… follow cooking directions on package. (I add 2 tsps. sesame oil and 3 tsps. kosher salt to the boiling water before cooking the egg noodles.)
Shrimps and Green Beans