Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat until shimmering.

2. 2

   Add 1 medium sliced onion and 4 minced garlic cloves, stir-frying for 2 minutes until they become fragrant and lightly softened.

3. 3

   Stir in 1 inch of grated fresh ginger and 2 cups of trimmed and halved green beans, continuing to stir-fry for 3-4 minutes until the beans are vibrant green and slightly tender-crisp.

4. 4

   Push the vegetables to one side of the wok, add the remaining 1 tablespoon of cooking oil to the empty side, and then add 1 pound of peeled and deveined shrimp, cooking for 2-3 minutes until they turn pink and opaque.

5. 5

   In a small bowl, whisk together 2 tablespoons of tamarind paste, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 0.5 cup of chicken broth, then pour this sauce mixture directly over the shrimp and vegetables.

6. 6

   Toss all ingredients together to thoroughly coat them with the sauce, cooking for another 2-3 minutes until the sauce has slightly thickened and clings to the shrimp and vegetables.

7. 7

   If desired, stir in 1 sliced fresh chili for an added layer of heat and freshness, then immediately remove the stir-fry from the heat.

8. 8

   Garnish the dish generously with 0.25 cup of fresh chopped cilantro before serving it piping hot with steamed rice or a grain of your choice.