Plated + Served: Simply Delicious Green Bean and Shrimp Stir-Fry
Those beautiful fresh green beans piled high at the farmer’s market will only be around for a few more weeks…
Green beans always seem to be in season because you can usually find them in the grocery store year ‘round… and that’s a good thing because they’re easy to prepare, low in calories and really versatile.
Plus, they’re one of those vegetables that kids are more inclined to eat (along with corn and potatoes).
When picking out green beans, at the farmer’s market or in a supermarket, look for slender beans that are crisp and bright green, free of dark marks or spots. You can keep them in a plastic bag in the fridge for up to a week.
Steamed, microwaved or quickly blanched in salted boiling water are great ways to prepare green beans quickly and effortlessly. Another great way… stir-fry!
I added shrimp to this recipe, but you could easily substitute 16 ounces of other mixed veggies, like carrots, mushrooms and broccoli, to make a simply delicious vegetarian (not vegan!) dinner.
Green Bean Stir-Fry With Shrimp
prep: 15 minutes
cook: 5 to 6 minutes
serves: 6
you’ll need…
4 tablespoons vegetable oil
4 cloves garlic, minced (or more to taste)
1 lb. large uncooked shrimp (31 to 35 count), shelled and deveined
1 lb. green beans, ends trimmed and cut in half on a diagonal
½ cup vegetable stock (chicken stock can be used as well)
3 tablespoons soy sauce (Asian Fish Sauce or Worcestershire sauce can be substituted)
1 teaspoon red pepper flakes (optional)
let’s get to it…
Heat a large fry pan or wok for 1 minute on medium high; add the oil and garlic and stir-fry for 30 seconds (be careful not to burn the garlic).
Add the shrimp and stir until just barely pink, about 20 seconds.
Add the green beans and half of the stock and stir-fry for 1 to 2 minutes, or until beans start to soften (not wilt!).
Add remaining stock, soy sauce and red pepper flakes and cook for 2 to 3 minutes longer or until shrimp are pink and the beans are crisp-tender. Serve immediately.
Nice. Plus, I love when vegetables still look alive 🙂 I like the simplicity. Quick and easy.
Thanks for stopping by… and I agree! Nothing worse than limp, gray veggies!
This looks tasty and best of all, easy to prepare. Thanks for the idea.
Thanks! I think he could eat one of those.
This looks delicious! I have fresh shrimp and green beans in the fridge so I may try it tonight.
New follower from Haute Blog Hop.
Really quick, too! You can also use leftover chicken or tofu… thanks!
This looks delicious! I have fresh shrimp and green beans in my fridge so I might try it tonight!
My husband is allergic to soy. Is there something else I could use as a substitute? Thanks!
Can he eat Asian Fish Sauce? If so, you can use that. I’ve also used Worcestershire sauce… there’s no soy in that!