I love a dish that involves only 1 cooking pot and comes together in about 15 minutes. This shrimp and green bean dish is a winner on those counts.
This is a pretty modified version of a recipe I found in Fine Cooking last year.
Start by marinating your shrimp in soy sauce and rice vinegar. If your pantry is running low like mine was this week you’ll find that you can use half rice vinegar and half vermouth with no ill effects. Let the shrimp marinate for about an hour.
When you’re ready to cook start with your green beans in the wok with a bit of oil. Let them cook until they start to get a nice brownness on them. Add 1/4 of water and cover the pan to let the green beans steam. Steam them for about 5 minutes. (as I’m typing this I realized that shrimp stock would have been much better than water. Next time, I suppose!) When the beans are just about done to your liking, add ginger and garlic and stir around for about 30 seconds. Then, pour in the shrimp and the marinade. Cook, stirring frequently, until the shrimp are done and the marinade has begun to thicken up.
I wish we had made a bit of rice to help soak up the sauce but this is pretty great on its own.