Stir-Fried Shrimp and Long Beans

Name: Stir-Fried Shrimp and Long Beans
Yield: Serves 4
Ingredients: ¾ cup, chicken broth; 3 tablespoons, oyster sauce; 2 tablespoons, Shaoxing wine or dry sherry; 1 tablespoon, toasted sesame oil; 1 tablespoon, unseasoned rice vinegar; 1½ teaspoons, cornstarch; ¼ teaspoon, white pepper; ¼ cup, vegetable oil, divided; 1½ tablespoons, grated fresh ginger; 2 , garlic cloves, minced; 1½ pounds long, beans, trimmed and cut into 1½-inch pieces; 1 pound, large shrimp (26 to 30 per pound), peeled, deveined, and tails removed

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Appears in Cook's Illustrated September/October 2022

The conventional jade type is just the beginning: The green bean family is richly diverse and endlessly accommodating.

SERVES4

TIME40 minutes

WHY THIS RECIPE WORKS

Traditional Chinese recipes for long beans employ a double-cooking technique of deep-frying followed by stir-frying, which renders them tender and juicy. These serpentine beans are the perfect counterpart to briny, snappy shrimp. After cutt...

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