Spicy Shrimp with Ginger-Garlic Long Beans

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Serves four.

by Maria Helm Sinskey
from Fine Cooking
Issue 99
Last Edit Date: 2/8/2010 12:52:40 PM

Scissors make snipping the beans into 4-inch lengths a breeze. Use plain sesame oil, not toasted.

more about:

1 lb. extra-large (16 to 20 per lb.) shrimp, peeled and deveined
1/4 cup mirin (sweetened rice wine)
2 Tbs. soy sauce
1 large scallion, thinly sliced (both white and green parts)
1/4 tsp. crushed red pepper flakes
2 Tbs. untoasted Asian sesame oil
2 tsp. minced garlic
2 tsp. minced fresh ginger
1/2 lb. Chinese long beans, trimmed and cut into 4-inch lengths

In a non-reactive medium bowl, combine the shrimp, mirin, soy sauce, scallion, and red pepper flakes. Marinate in the refrigerator for at least 1 hour and up to 6 hours.

Heat a 12-inch skillet over medium-high heat. Add the sesame oil and then the garlic and ginger, and cook, stirring, until the garlic begins to color, about 10 seconds. Add the beans and stir quickly to coat with the garlic and ginger. Continue to cook, stirring, until the beans start to turn bright green, 1 to 2 minutes. (If the garlic starts to burn, remove the pan from the heat and continue to stir quickly.)

Add the shrimp and the marinade (the liquid hitting the hot pan will create steam, so be careful). Cook, stirring constantly, until the juices have reduced and thickened slightly and the shrimp are pink and curled, an additional 3 to 4 minutes. Serve immediately.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 20; Monounsaturated Fat (g): 3; Carbohydrates (g): 10; Polyunsaturated Fat (g): 3.5; Sodium (mg): 870; Cholesterol (mg): 170; Fiber (g): 2;

Photo: Scott Phillips

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by sweetberryfield, 8/1/2010i have been making this dish for over a year when i saw it in the fine cooking mag last june/july 09. i love making this dish for myself family and friends. everyone enjoys this meal. 3

by kbrownhk12, 7/17/2010We really didn't like this. I usually LOVE everything from your magazine. I would suggest recommending only Lee Kum Kee chinese sauces in your recipes. They are by far the best. Our recipe did look like the picture however if I did it again, I would not marinate the shrimp and just use Lee Kum Kee's chili garlic sauce or black bean sauce.

by GDurant, 4/20/20101st, this was tasty. 2nd this recipe is way to aggressively flavored on green beans alone its okay. On shrimp or whitefish, its just way to overpowering. Try it on veggies, if you like it try it with some sort of fish

by dmicha4583, 2/24/2010omg... this dish was killer. Hubby ate it up.. I have passed the recipe on. thank you

by m2violin, 2/13/2010I am writing this basking in the aroma of a memorable meal. This was wonderful, and so easy! I used black sesame oil, and it worked out well. I also used asparagus, and it worked out well.

by SB95020, 8/27/2009The recipe specifically states not to use toasted sesame oil, but I prefer the flavor of toasted over untoasted, so that's what I used. I also used french green beans, which much easier to find than the Chinese long beans the recipe calls for. Even with these substitutions, and not being sure if I had the right "kind" of mirin, the recipe was delicious and I will definitely make it again.

by recipesforkeeps, 6/26/2009This recipe was fabulous for a light bite for party of 6. I changed the oil to 1 TBS sesame oil, 1 TBS olive oil so that it wasn't too heavy in flavor. It was all eaten at once! Everyone loved it!

by finecookingfan, 5/19/2009This was amazing. I halved the recipe for two of us for dinner tonight. I did not have mirin, so I used sherry. I also used toasted sesame oil, which the recipe warned against. I added a few grape tomatoes just after putting in the beans. This dish stood alone just fine, but next time I would probably serve it with jasmine rice as a starch.