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.

Recipe by Cooking Light August 2015

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a saucepan of water to a boil. Add beans to pan; cook 3 minutes or until crisp-tender. Drain well; pat dry.

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  • 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.

Chef's Notes

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Nutrition Facts

240 calories; fat 9.6g; saturated fat 0.9g; mono fat 5g; poly fat 2.8g; protein 19g; carbohydrates 17g; fiber 4g; cholesterol 143mg; iron 2mg; sodium 496mg; calcium 139mg.
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