Name: Shrimp and Green Bean Stir-Fry for Two
Total time: 35 min
Ingredients: 1/4 cup dry sherry; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 2 teaspoons Asian chili-garlic sauce; 1 teaspoon cornstarch; 8 ounces green beans , trimmed and cut on bias into 2-inch lengths; 1 tablespoon vegetable oil; 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 3 garlic cloves , sliced thin; 2 scallions , white parts minced, green parts sliced thin; 2 teaspoons grated fresh ginger

Why This Recipe Works

To create a tasty stir-fry for two, we wanted to use a combination of fresh green beans and shrimp. Some recipes call for blanching the green beans before adding them to the stir-fry, but we wanted to keep things simple and limit the number of steps (and pans). To do this, we relied on a proven test kitchen technique that combines steaming and sautéing: We added a bit of water to the skillet with the oil and green beans, covered the skillet, and cooked over medium-high heat until the green beans were just tender but still bright green, about 5 minutes. We pushed the green beans to one side of the skillet, tossed in the shrimp (plump extra-large beauties) and garlic, and let them cook for 2 minutes. Then the ginger and scallions went in just until they released their flavor and aroma. A stir-together sauce with a bit of cornstarch added for thickening perfectly glazed the juicy shrimp and crisp-tender green beans.

Before You Begin

We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate (STPP). Most frozen supermarket E-Z peel shrimp have been treated. To be sure, check the ingredient list. Shrimp should be the only ingredient listed on the package. If you're using treated shrimp, use low-sodium soy sauce. Lee Kum Kee makes our favorite oyster sauce. Serve with rice.

Instructions

Whisk ¼ cup water, sherry, soy sauce, oyster sauce, chili-garlic sauce, and cornstarch together in bowl; set aside.

Combine green beans, 2 tablespoons water, and 1 teaspoon oil in 12-inch nonstick skillet. Cover and cook over medium-high heat until green beans are just tender, about 5 minutes.

Push green beans to 1 side of skillet. Add shrimp, garlic, and remaining 2 teaspoons oil to cleared side of skillet. Cook, uncovered, until shrimp are spotty brown and edges turn pink, about 2 minutes. Stir green beans and shrimp together and continue to cook until shrimp are no longer translucent, about 2 minutes longer.

Add scallion whites and ginger to skillet and cook, stirring frequently, until fragrant, about 1 minute. Add sherry mixture and cook until sauce is slightly thickened, about 30 seconds. Sprinkle with scallion greens and serve.