Chef Recipes

Stir Fry Shrimp with Green Beans and Black bean sauce

By Chef Willis Getchell
Scottsdale Culinary Institute

1 pound Baby Green beans [haricot Vert]
1 pound Shrimp, peeled and deveined

SAUCE
11/2 Tbs Black bean garlic Sauce
2 tbs, Green Onions, minced
1 tsp. Ginger, minced
1 Tbs. Soy sauce
½ tsp Sesame oil
1tsp. Brown Sugar

2 tsp corn starch
2 tsp. water

1/2 Yellow onion, sliced very thin
1/2 red bell pepper, sliced thin
1/2 green pepper, sliced thin
1 tbs.Peanut or vegetable oil
½ cup Chicken Stock

1. Trim Green beans and cut in half on a bias
2. Mix the sauce ingredients in a bowl and set aside.
3. Mix cornstarch and water in a small bowl and set aside.
4. In a wok heat oil and stir fry shrimp for 2 minutes, or until they are firm and opaque; remove to plate.
5. Heat remaining oil and stir-fry green beans until just tender.
6. Stir in the Sauce mixture and the shrimp.
7. Add stock and heat quickly; add cornstarch water mixture until sauce thickened and clear.

Serve with steamed rice or Chinese egg noodles.