Ingredients
- 12 skillet over high heat
- 1/2 lime available in asian marke peel the shrimp
- 3/4 lb green beans trimmed
- 1 lb shrimp with shells
- 1 c water
- 3/4 cup stock
- 1/4 c scallions (minced)
- 2 tb dry sherry
- 2 tb low sodium soy sauce
- 2 tb peanut oil
- 2 tb garlic (minced)
- 1 tb ginger (fresh peeled)
- 1 tablespoon peanut oil
- 2 ts sesame oil
- 1 tablespoon soy sauce
- 1 1/2 ts sugar
- 1 teaspoon sesame oil while you assemble the other ingredien drain the shrimp shells
- 1/2 teaspoon sugar
- 1/2 ts chili-garlic paste
- 1/2 ts salt
- 3 slices garlic (cloves sliced)
bubble away for 1 or 2 minutes. Return the shrimp to the wok and stir; add the chili-garlic paste, the scallions, and the remaining sugar and soy sauce. Stir and cook for 1 minute. Turn off the heat, drizzle with the lime juice and the remaining sesame oil, and serve. Serves 4 people. Adapted recipe from: Fish, the Complete Guide to Buying and Serving, by Mark Bittman. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
