Snake beans are usually found at Asian grocery stores, sold in a bunch. Growing up, my mother would cook them in a quick stir fry with shrimp. It’s a perfect recipe for a quick weeknight dinner as it can be prepped and cooked within 15 minutes.
Ingredients
- 1 bunch of snake beans, cut into 2 inch pieces
- 1 lb medium shrimp, peeled and deveined
- 1 small plum tomato, chopped (I like using a handful of kumato or cherry tomatoes)
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- ~1/4 cup soy sauce
- ~1/4 cup oyster-flavored sauce
- 3-4 tbsp cooking oil
- Pepper, to taste
Directions
- Heat oil in wok, swirl oil over sides of wok. When oil is hot, add garlic and onions. Cook for about 2 minutes.
- Add shrimp and cook until they turn pink, about 3 minutes.
- Add tomatoes and long beans.
- Pour soy and oyster sauces, and freshly cracked pepper.
- Stir to combine and cook for about 5 minutes until beans are tender.
- Serve over rice.
NOTE: You can add other vegetables, like snow peas or bok choy.
