- 3 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 2 tsp. sugar (I used Splenda)
- 3 tsp. garlic, minced
- 2 tbsp. fresh ginger, grated
- 1 tbsp. sesame oil
- 2 tsp. hot garlic chili sauce
- 2 tsp. cornstarch, dissolved in 4 tsp. cold water
- 1 tbsp. olive oil
- 1 1/2 pounds uncooked large shrimp, peeled and deveined
- 6 cups fresh green beans, trimmed
- Toasted sesame seeds, for garnish
Combine the first seven ingredients (soy sauce through chili sauce) in a small bowl and whisk to combine. Add this sauce mixture to a small saucepan set over medium heat and bring it to a gentle boil. Let the mixture simmer for 2 minutes.
Stir in the dissolved cornstarch and stir, letting the mixture return to a simmer for about a minute, or until it has become glossy and thick enough to coat the back of a spoon.
Meanwhile, cook fresh green beans according to package directions or in a steamer basket. Set aside when done.
In a large skillet, heat oil until hot. Add the shrimp and cook until pink. Once cooked through, add the string beans. Pour the sauce mixture over top and toss to combine. Garnish with sesame seeds and serve.
Source: Adapted from Can You Stay For Dinner