After the frenzy of the holidays gone by, this green bean and shrimp stir-fry was such as welcome change for lunch today. It requires but few simple ingredients and goes from kitchen to table in less than 20 minutes. And super delicious, too. The crisp green beans and plump shrimps lightly coated with a sweet and salty sauce were so good over rice, I derailed my 2015 weight loss resolution the second day of the year.
- 2 tablespoons soy sauce
- 1/2 teaspoon brown sugar
- 2 tablespoons oil
- 8 to 10 large shrimps peeled and deveined
- 1 small onion peeled and sliced thinly
- 2 cloves garlic peeled and minced
- 1 large Roma tomato chopped
- 1 pound green beans ends trimmed and cut into halves
- pepper to taste
- In a small bowl, combine soy sauce and sugar and stir until sugar is dissolved. Set aside.
- In a wide pan or wok over high heat, heat oil. Add shrimps and cook, stirring frequently, for about 1 to 2 minutes or just until color changes to pink. Remove from pan and keep warm.
- In the pan, add green beans and cook, stirring regularly, for about 3 to 4 minutes. Add onions and garlic and cook, stirring regularly, for about 1 to 2 minutes. Add tomatoes and cook, stirring regularly, until they begin to soften. Add soy sauce-sugar mixture and shrimp. Season generously with pepper. Continue to cook for about 1 to 2 minutes or until green beans are tender yet crisp and shrimps are cooked through. Serve hot.
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