Super easy and healthy shrimp and green beans stir fry recipe Chinese style 虾仁炒四季豆

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and chicken is often less expensive than shrimp.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is often cheaper.

Trim both ends of the green beans and cut them in half or snap them in half.

Clean the green beans and set them aside.

Minced 4 cloves of garlic.

Peel the shrimp and make a cut halfway through the back to remove the black line.

Marinate the shrimp with 1 tablespoon cooking wine, 3/4 tablespoon light soy sauce, a little black or white pepper, a pinch of salt, and 2 teaspoons cornstarch. Mix well and set aside.

Make a slurry by mixing 1 tablespoon cornstarch with 6 tablespoons water. Set aside.

Prepare the sauce by mixing 1 tablespoon light soy sauce, 2 tablespoons oyster sauce, 1/4 teaspoon salt, 1 teaspoon sugar, 1/3 cup water, 1/2 teaspoon chicken powder, and 1/4 teaspoon dark soy sauce. Mix well and set aside.

Boil some water and add 1-2 tablespoons cooking oil into it. Add the green beans and cover the lid.

When the water comes back to a boil, open the lid and wait for another half minute. If you prefer softer beans, cook them a little longer.

Remove the beans from the boiling water.

Heat a pan and add 1 tablespoon cooking oil. Stir-fry the shrimp for about 1.5 minutes on medium-high heat until done, then set aside.

Heat a wok and add 3 tablespoons vegetable oil. Add the minced garlic and stir-fry briefly.

Add the green beans to the wok and stir-fry for about 1 minute on high heat.

Add the pre-mixed sauce to the beans and stir for another 1.5 minutes.

Add the cooked shrimp back to the wok and mix with the beans.

Slowly add the slurry to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens