I’m missed eating out during this whole Covid situation. While things are slowly opening back up, my family chooses to still lay low. I miss my friends and play dates and social gatherings, but we feel it’s the right thing with so much unknown happening around us. I’ve been making more Asian dishes at home as that is one that I miss eating out. This recipe is simple and really tasty. I served it with some rice, but any side dish would work great.

Sweet and Spicy and Green Bean Stir Fry
(Adapted from Beauty Fash)

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32 Large Shrimp, peeled and deveined
1/2 Cup Soy Sauce
1 Tablespoon Sesame Oil
1 Teaspoon Rice Wine Vinegar
1/2 Teaspoon Grated Fresh Ginger
3 Heaping Tablespoons Brown Sugar
1 Teaspoon Granulated Garlic
1 Teaspoon Red Pepper Flakes {or more depending on your desired spice level}
Black Pepper
3 Tablespoons Peanut Oil
1/2 Can Chicken Broth + 2 Tablespoons
2 Tablespoons Cornstarch
6 Cups Fresh Green Beans, flash steamed
Cooked rice or noodles, for serving

In a large measuring cup {or small bowl}, mix the soy sauce, sesame oil, grated ginger, rice wine vinegar, brown sugar, onion powder, red pepper flakes and black pepper well to combine.

Add in your shrimp and let this marinate for about 15 minutes {but no more than 30!} while you get your rice or noodles started.

Remove the marinated shrimp with a slotted spoon and add to a separate bowl. The key here is to let the shrimp drain as much as possible before adding it the oil so that the sauce coating the shrimp doesn’t burn.

Heat up the peanut oil over high heat in a large skillet. You want the oil to be screaming hot so that the shrimp cook quickly and get golden brown without being overcooked.

Add your shrimp to the hot oil and cook for about 4 minutes. Look at that delicious caramelization!

Once the shrimp are golden brown, remove from the pan and add them to a bowl while you finish the sauce. You could pack these up right now and save them to be added to salads for lunch or dinners! Delicious!

After you remove the shrimp from the hot pan, dump the oil and wipe it out. Return it to the heat and reduce the burner to low. Add in your marinade and let it begin to bubble.

Pour in your chicken broth and let it reduce a bit for 2-3 minutes.

In a small bowl, mix 2 tablespoons of chicken broth with 2 tablespoons of cornstarch to make a slurry to thicken the sauce.

After simmering for 3-4 minutes, the sauce will have thickened beautifully. Season to taste – I added in a teeny more soy sauce and a sprinkle of brown sugar.

Add in your flash steamed green beans {steamed for 3 minutes, TOPS! Then submerged in iced water to retain crispness} and sautéed shrimp to the sauce.

Let this simmer for a minute more and serve!

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