Easy Green Bean and Shrimp Stir-Fry
Crisp green beans and plump shrimp tossed in a glossy savory sauce, served over rice with optional braised pork belly. Fast, flavorful, and perfect for weeknights.
Equipment
- 1 | Large skillet or wok |
- 1 | Wooden spatula or chopsticks |
- 1 | cutting board |
- 1 | Sharp knife |
Ingredients
- 12 | oz | green beans | trimmed and cut into 2-inch pieces
- 8 | oz | large shrimp | peeled and deveined
- 8 | oz | braised pork belly | sliced optional
- 3 | cloves | garlic | minced
- 1 | small | red onion | diced
- 2 | tbsp | neutral oil |
- 2 | tbsp | soy sauce |
- 1 | tbsp | oyster sauce |
- 1 | tsp | sugar |
- | | steamed white rice | for serving
- | | chili flakes | optional
Instructions
- Mince garlic and dice red onion.
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and onion; stir-fry 1 minute until fragrant.
- Add green beans and stir-fry 3–4 minutes until bright green and crisp-tender.
- Pour in soy sauce, oyster sauce, and sugar; toss to coat.
- Add shrimp and cook 2–3 minutes until pink and opaque.
- Nestle pork belly slices in the pan for the final minute to warm through if using.
- Serve immediately over steamed rice.
Notes
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat gently in a skillet with a splash of water to loosen the sauce.
Pat shrimp dry before cooking for better texture.
Omit pork belly for a lighter seafood-focused plate.
Reheat gently in a skillet with a splash of water to loosen the sauce.
Pat shrimp dry before cooking for better texture.
Omit pork belly for a lighter seafood-focused plate.