Easy and nutritious, and a relatively low fat Asian stir fry.  Many versions of this dish call for a spicy chili bean sauce and hot red peppers, but some of prefer a milder version.

Ingredients

1 lb green beans, trimmed and cut into 1-2″ pieces
1/2 tbsp olive oil

2 oz dry shrimp
2 tbsp fresh ginger, minced
1 tbsp olive oil

2 tbsp water
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp cornstarch

Preparation

1. Boil a cup of water and pour it over the dry shrimp in a small bowl.  Set aside while preparing other ingredients.
2. Combine the soy sauce, water, sugar and sesame oil in a small bowl and set aside.
3. Cut the beans into 2-3″ lengths.  Stir fry the beans with the oil for about 5 minutes, until well cooked.  Remove the beans from the wok and set aside.
4. Drain and dry the shrimp on a clean paper towel.  Stir fry the shrimp and ginger about 30 second.
5. Add the beans back and add the sauce.  Stir fry on high heat briefly and serve.

Nutrition

6 servings