Spicy Shrimp with Ginger-Garlic Long Beans

Spicy Shrimp with Ginger-Garlic Long Beans

12 ounces extra large shrimp, peeled and deveined

1/4 cup mirin (sweetened rice wine)

2 tablespoons soy sauce

1 large scallion, thinly sliced (white and green parts)

1/4 teaspoon crushed red pepper flakes

2 tablespoons untoasted sesame oil (I couldn't find that so I used 2 teaspoons toasted sesame oil and 4 teaspoons peanut oil)

1/2 pound Chinese long beans, trimmed and cut into 4-inch lengths

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

In a nonreactive medium bowl, combine the shrimp, mirin, soy sauce, scallion, and red pepper flakes. Marinate in the refigerator for at least 1 hour and up to 6 hours.

Heat a 12 inch skillet over medium-high heat. Add the oil and then the beans and cook, stirring, until they start to turn bright green, 1 to 2 minutes.

Add the garlic and ginger, cook and stir for about 30 seconds.

Add the shrimp and marinade (the liquid hitting the hot pan will create steam, so be careful). Cook, stirring constantly, until the juices have reduced and thickened slightly and the shrimp are pink and curled, an additional 3 to 4 minutes.

Serve immediately.

Serves 2