Ingredients
- 12 skillet over high heat
- 1/2 lime available in asian marke peel the shrimp
- 375 gr green beans trimmed
- 250 gr shrimp with shells
- 240 ml water
- 180 ml stock
- 60 gr scallions (minced)
- 30 ml dry sherry
- 30 ml low sodium soy sauce
- 30 ml peanut oil
- 18 gr garlic (minced)
- 16 gr ginger (fresh peeled)
- 16 ml peanut oil
- 10 ml sesame oil
- 16 ml soy sauce
- 6 gr sugar
- 5 ml sesame oil while you assemble the other ingredien drain the shrimp shells
- 2 gr sugar
- 1 gr chili-garlic paste
- 1 gr 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
