This Vietnamese-style stir-fry from siblings and Seattle restaurateurs Eric and Sophie Banh sizzles shrimp and green beans in a wok until just caramelized.
serves 4
2 tablespoons vegetable oil
3 garlic cloves, minced
1/2 pound small shrimp, shelled and deveined
A pinch of kosher salt, plus more to taste
1/2 pound green beans, trimmed
4 tablespoons chicken stock or low-sodium broth, divided
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper
Heat a wok until very hot. Add the vegetable oil and heat until shimmering. Add the garlic and stir-fry for 10 seconds. Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
Add the green beans and 2 tablespoons chicken stock; stir-fry until the beans soften slightly, about 3 minutes.
Add the remaining 2 tablespoons chicken stock along with the fish sauce and a generous pinch of pepper, and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer. Serve immediately.