Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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


Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

15 mins
25 mins
Serves 4 (serving size: about 2 cups)


Ingredient Checklist


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.

  • 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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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.