Stir-Fried Shrimp and Long Beans
By Andrea GearyPublished on August 8, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
¾ cup chicken broth 3 tablespoons oyster sauce 2 tablespoons Shaoxing wine or dry sherry1 tablespoon toasted sesame oil 1 tablespoon unseasoned rice vinegar 1½ teaspoons cornstarch ¼ teaspoon white pepper ¼ cup vegetable oil, divided1½ tablespoons grated fresh ginger 2 garlic cloves, minced1½ pounds long beans, trimmed and cut into 1½-inch pieces1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
Before You Begin
Long beans may also be labeled as yard-long beans, snake beans, or asparagus beans. A 12-inch nonstick or carbon-steel skillet can be used instead of a wok.
Instructions
- Whisk broth, oyster sauce, Shaoxing wine, sesame oil, vinegar, cornstarch, and white pepper together in bowl. Combine 1 tablespoon vegetable oil, ginger, and garlic in small bowl; set aside.
- Combine long beans and ¼ cup water in large bowl. Cover and microwave until beans are pliable, 7 to 9 minutes, stirring halfway through microwaving. Drain beans, transfer to paper towel–lined plate, and pat dry.
- Heat 1 tablespoon vegetable oil in 14-inch wok over high heat until just smoking. Add half of long beans in single layer and cook, without stirring, until beans begin to blister and char, about 3 minutes. Stir and continue to cook, stirring occasionally, until beans are just softened and well charred, about 3 minutes longer. Transfer beans to serving platter and cover loosely with aluminum foil to keep warm. Repeat with 1 tablespoon vegetable oil and remaining beans; transfer to platter.
- Heat remaining 1 tablespoon vegetable oil in now-empty wok over high heat until just smoking. Add shrimp in single layer and cook, without stirring, until shrimp turn opaque and brown around edges, about 1 minute. Push shrimp to sides of wok. Add ginger-garlic mixture to center and cook, mashing mixture into wok, until fragrant, about 30 seconds. Stir mixture into shrimp; transfer to platter with beans.
- Whisk broth mixture to recombine, then add to now-empty wok. Cook over high heat, stirring occasionally, until sauce is thickened and reduced slightly, about 1 minute. Return beans and shrimp to wok and toss gently to coat with sauce. Serve.
Time
40 minutesYield
Serves 4Ingredients
¾ cup chicken broth
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
1½ teaspoons cornstarch
¼ teaspoon white pepper
¼ cup vegetable oil, divided
1½ tablespoons grated fresh ginger
2 garlic cloves, minced
1½ pounds long beans, trimmed and cut into 1½-inch pieces
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
Ingredients
¾ cup chicken broth
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
1½ teaspoons cornstarch
¼ teaspoon white pepper
¼ cup vegetable oil, divided
1½ tablespoons grated fresh ginger
2 garlic cloves, minced
1½ pounds long beans, trimmed and cut into 1½-inch pieces
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
Ingredients
¾ cup chicken broth
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
1½ teaspoons cornstarch
¼ teaspoon white pepper
¼ cup vegetable oil, divided
1½ tablespoons grated fresh ginger
2 garlic cloves, minced
1½ pounds long beans, trimmed and cut into 1½-inch pieces
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
Why This Recipe Works
Traditional Chinese recipes for long beans employ a double-cooking technique of deep-frying followed by stir-frying, which renders them tender and juicy. These serpentine beans are the perfect counterpart to briny, snappy shrimp. After cutting the long beans, we steamed them in the microwave to jump-start the cooking process and make them more pliable. A stint in a hot wok then blistered the beans, leaving them with an appealingly dense, satisfying chew and deep color and flavor. We then cooked the shrimp with fresh ginger and garlic and added a finishing sauce with chicken broth, oyster sauce, Shaoxing wine, sesame oil, and rice vinegar. The savory sauce thickened to just the right consistency to lightly glaze the shrimp and beans.
Want more? Read the whole storyBefore You Begin
Long beans may also be labeled as yard-long beans, snake beans, or asparagus beans. A 12-inch nonstick or carbon-steel skillet can be used instead of a wok.
Instructions
- Whisk broth, oyster sauce, Shaoxing wine, sesame oil, vinegar, cornstarch, and white pepper together in bowl. Combine 1 tablespoon vegetable oil, ginger, and garlic in small bowl; set aside.
- Combine long beans and ¼ cup water in large bowl. Cover and microwave until beans are pliable, 7 to 9 minutes, stirring halfway through microwaving. Drain beans, transfer to paper towel–lined plate, and pat dry.
- Heat 1 tablespoon vegetable oil in 14-inch wok over high heat until just smoking. Add half of long beans in single layer and cook, without stirring, until beans begin to blister and char, about 3 minutes. Stir and continue to cook, stirring occasionally, until beans are just softened and well charred, about 3 minutes longer. Transfer beans to serving platter and cover loosely with aluminum foil to keep warm. Repeat with 1 tablespoon vegetable oil and remaining beans; transfer to platter.
- Heat remaining 1 tablespoon vegetable oil in now-empty wok over high heat until just smoking. Add shrimp in single layer and cook, without stirring, until shrimp turn opaque and brown around edges, about 1 minute. Push shrimp to sides of wok. Add ginger-garlic mixture to center and cook, mashing mixture into wok, until fragrant, about 30 seconds. Stir mixture into shrimp; transfer to platter with beans.
- Whisk broth mixture to recombine, then add to now-empty wok. Cook over high heat, stirring occasionally, until sauce is thickened and reduced slightly, about 1 minute. Return beans and shrimp to wok and toss gently to coat with sauce. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments