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Chili garlic shrimp stir fry with blistered green beans in a wok

Chili Garlic Shrimp Stir Fry

Hard-seared shrimp and charred green beans tossed in a three-ingredient chili garlic sauce. Faster than delivery.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 255
Ingredients Method

Ingredients
  

  • 650 g large shrimp, peeled and deveined about 1.5 lb, thawed if frozen
  • 400 g green beans, trimmed cut into 2 inch lengths
  • 6 cloves garlic, roughly chopped
  • 2 tbsp chili garlic sauce Huy Fong or sambal oelek
  • 1.5 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 2 tbsp neutral oil, divided

Method
 

  1. Stir the chili garlic sauce, soy sauce, sugar, and cornstarch slurry together in a small bowl. Park it next to the stove. Once the wok is hot there is no time to measure.
  2. Pat the shrimp very dry with paper towels and season with a small pinch of salt. Dry shrimp sear, wet shrimp steam.
  3. Heat 1 tablespoon of oil in a wok or large skillet over the highest heat your stove has, until the oil just starts to smoke. Add the green beans and stir fry 3 to 4 minutes until blistered and spotted brown. Tip them onto a plate.
  4. Add the remaining oil. Lay the shrimp in a single layer and leave them alone for 1 minute, then toss for another minute until they are just turning pink.
  5. Push the shrimp up the sides, drop the garlic into the middle, and stir 20 to 30 seconds until fragrant but not browned.
  6. Return the beans, pour the sauce in around the edge of the wok, and toss 30 to 60 seconds until everything is glossy and the sauce clings. Serve immediately, over rice if you like.