Stir-Fried Shrimp and Long Beans
The conventional jade type is just the beginning: The green bean family is richly diverse and endlessly accommodating.
Keywords
- Side Dishes
- Fish & Seafood
- Vegetables
- Weeknight
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Cooking tools:
- Wok
- Stove
- Microwave
- Mixing bowl
- Whisk
- Colander
- Paper towel
- Plate
- Serving platter
- Aluminum foil
- Spatula
- Measuring cup
- Measuring spoon
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
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