Spicy Shrimp With Green Beans & Red Pepper

Ingredients

• 1 tablespoon southeast asian fish sauce 
• 0.3 cup canola oil 
• 0.3 cup chicken broth 
• 2 teaspoons indonesian chili sauce (sambal luek)
• 4 servings cilantro stem fresh
• 1 teaspoon cornstarch 
• 2 tablespoons cooking wine dry white
• 2  garlic cloves minced fine
• 0.8 lb young green beans fresh
• 1 tablespoon oyster sauce 
• 4 servings bell pepper 
• 1  bell pepper red cored seeded cut into 1/4-inch julienne strips
• 2  shallots finely minced
• 1 lb shrimp peeled
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• paper towels
• wok

Directions

1. Rinse the shrimp with cold water and pat dry with paper towels.2
2. Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to two hours.3 Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes.4
3. Drain, rinse with cold water and throughly dry on paper towels.5
4. Cut the beans diagonally in 1 1/2 inch lengths and set aside.6 In a small bowl, stir together the glaze ingredients and set aside.7
5. Drain the shrimp well.8
6. Heat a wok or medium skillet over high heat.9
7. Add half the oil and when it is very hot, add the shrimp.10 Stir-fry until the shrimp are firm and opaque, 1-2 minutes.11 Take from heat and set shrimp aside.12 Reheat the wok over medium-high heat and add the remaining oil.13 Stir-fry the shallots, garlic and bell pepper until the bell pepper starts to soften, 1-2 minutes.14
8. Add the green beans and stir-fry until just hot, about 30 seconds.15 Reduce heat, stir the glaze and pour into the wok.16 Stir until thickened.17
9. Add the shrimp with any juices and stir to combine.