Shrimp and Green Bean Stir-Fry
Fish
¼ cup dry sherry
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons Asian chili-garlic sauce
1 teaspoon cornstarch
8 oz green beans, trimmed and cut on the bias into 2-inch lengths
1Tbsp vegetable oil
12 oz extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
3 garlic cloves, sliced thin
2 scallions, white parts minced, green parts sliced thin
2 teaspoons grated fresh ginger
1. Whisk 1/4 cup water, sherry, soy sauce, oyster sauce, chili-garlic sauce, and cornstarch together in a bowl; set aside.
2. Combine green beans, 2 Tbsp water, and 1 tsp oil in 12-inch nonstick skillet. Cover and cook over medium-high heat until green beans are just tender, about 5 minutes.
3. Push green beans to one side of the skillet. Add shrimp, garlic, and remaining 2 tsp oil to cleared side of skillet. Cook, uncovered, until shrimp are spotty brown and edges turn pink, about 2 minutes. Stir green beans and shrimp together and continue to cook until shrimp are no longer translucent, about 2 minutes longer.
4. Add scallion whites and ginger to skillet about cook, stirring frequently, until fragrant, about 1 minutes. Add sherry mixture and cook until sauce is slightly thickened, about 30 seconds. Sprinkle with scallion greens and serve.