These meaty long beans take wonderfully to Asian flavorings such as soy sauce and Sriracha. Look for mirin in the supermarket's international aisle, or substitute marsala wine or dry sherry instead.
1 pound red noodle or Chinese long beans, trimmed and cut into 4-inch pieces
2 tablespoons canola oil
1 (3-inch) piece fresh ginger, peeled and thinly sliced
3 garlic cloves, chopped
1 pound medium shrimp, peeled and deveined
1/4 cup mirin (sweet rice wine)
2 tablespoons lower-sodium soy sauce
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/3 cup sliced green onions
1 tablespoon toasted sesame seeds
How to Make It
Bring a saucepan of water to a boil. Add beans to pan; cook 3 minutes or until crisp-tender. Drain well; pat dry.
Heat a wok or large skillet over high heat; add oil to pan. Add beans and ginger; stir-fry 3 minutes or until beans start to brown. Add garlic; stir-fry 1 minute. Add shrimp; stir-fry 3 minutes. Combine mirin, soy sauce, and Sriracha in a small bowl. Add mirin mixture to bean mixture; cook 1 minute, tossing to coat. Top with green onions and sesame seeds.
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