This is my favorite way to eat green beans. This picture was taken a long time ago, I have been waiting to take a better picture since the beans look a little overcooked and tired in this version. I actually like my beans tender, but the normal restaurant version has the beans very crisp, which would make a better picture for sure. But after we got back from India, I have gotten real lazy, and haven’t cooked much. I have a bunch of pictures in the draft from before, but I just can’t remember the exact proportions or even the method in most cases! I will have to make those again before I can post them I guess.  I had already written this recipe down, so this was the only bloggable draft. I am hoping to get back to schedule from this week onwards.

I am not sure what the origin of this dish is, I have seen it in most Chinese restaurant menus and in some Thai restaurants as well.  But then again, none of those restaurants claim to be authentic, so let’s just call it a South Asian dish. This version was made with French beans, but I have also made it with regular green beans, and both are great.

Ingredients

Method

Place the beans with about a tablespoon of water in a microwave safe dish. Cook on high for 2 minutes.

Heat oil in a large wok or frying pan, add the dried shrimp and saute for about a minute or so.

Now add the shallots and garlic and saute till soft. Add the shrimp paste and red pepper flakes and mix well. Add the green beans and stir fry for a couple of minutes.

Add the soy sauce, sugar, vinegar and salt to taste and mix well.

Stir fry on medium heat till the beans are tender.

Serve warm. This is a great appetizer on its own, or goes well with steamed rice also.

Note: If you like your beans crisp, skip the first step of pre-cooking the beans.

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Comments

16 Responses to “Spicy Green Beans with Shrimp Stir Fry”

  1. Jyothsna on April 20th, 2008 9:54 pm

    I just posted my comment on the earlier post and here is the new one!! The beans look like a good vegetarian option for appetizers.

  2. Revathi on April 20th, 2008 10:25 pm

    I wonder how dried shrimp tastes. Where do you get them ?

    Hi Revathi, you can find the dried shrimp and shrimp paste in the Asian grocery stores.

  3. Swati on April 21st, 2008 12:24 am

    this looks so good.. i love greens.. and this looks so good.. i wonder where do i look fro shrimps..

    Most Asian grocery stores stock dried shrimp Swati..

  4. Swati on April 21st, 2008 12:24 am

    and hey i have another martini today…but this time it has mango..

  5. indosungod on April 21st, 2008 3:00 am

    Green beans with shrimp pieces, that must be tasty.

  6. Nags on April 21st, 2008 3:23 am

    healthy and yummy!! i wud probably add more shrimp and lesser greens :D :D

  7. rina on April 21st, 2008 6:02 am

    Ummm!!! sure must be tasty… :razz:

  8. Foodie on April 21st, 2008 6:34 am

    The picture shows string beans or Chinese long beans that you usually see in Asian grocery stores. French beans(Haricot verts)or green beans are the most popular ones.So you meant you can prepare this dish with both kinds, right?

    Hi Foodie, the picture is not Chinese long beans, it is the French beans which is a thinner version of the normal American Green beans. I buy it as a pre-trimmed package from Whole Foods.
    I meant you can prepare with the regular American green beans and the thin French beans. I haven’t tried the Chinese long beans, but it should work as well.

  9. richa on April 21st, 2008 6:51 am

    looks so good! does the shrimp paste add more of a salty factor ??
    u r not alone in forgetting the proportions of the *ing used :grin:

  10. sukanya on April 21st, 2008 6:55 am

    Hi Sig….
    This recipe looks so good… Never tried shrimp and beans together…… Different combination… YUM!….

  11. musy on April 21st, 2008 9:30 am

    Crisp or tender, i love beans totally! I have had something similar with beans and peppers at a local Thai restaurant, tasted really hot and yummy :) So will try this idea.

  12. Rachna on April 21st, 2008 11:05 am

    I love it when you take pictures that makes food like they are sitting on the screen!!!

  13. Susan from Food Blogga on April 22nd, 2008 4:34 am

    I make this too but without the shrimp paste. They’re addictive, aren’t they? I can make a meal out of them, especially with crispy tofu and chewy brown rice.

  14. Kaykat on April 22nd, 2008 3:22 pm

    Oh man! I’m hungry. I’ve been hankering for something spicy all day, think I should make this the way Susan said - sans shrimp paste.

    Now that I’m finally over my damn flu, my appetite is back! Yay! :party:

    And now that you’re back, we really have to party!

  15. Kalai on April 23rd, 2008 8:22 am

    Nice recipe, Sig!! Sounds wonderful!

  16. Aruna on April 24th, 2008 12:16 pm

    Hi, i have recently come across your blog and i tried your Eggs n Potatoes crry. Came out great! Thank you! Any subsititute for shrimp paste you can suggest to make this vegetarian?

    Hi Aruna, thanks for the feedback, glad you liked the egg curry… Regarding shrimp paste, I can’t think of a substitute, skipping it is all I can suggest… :( sorry…

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