Shrimp with Green Beans

In a medium bowl, mix together mirin, soy sauce, scallion and red pepper flakes. Add the shrimp and mix well to coat. Marinate the shrimp in the refrigerator for at least 1 hour or up to 6 hours. (Because I started making dinner late, I missed that step and only had the shrimp marinating for 1/2 hour. They turned out just fine).

While the shrimp marinates, continue your prep. Put an inch of cold water in a medium pot with a lid. Add green beans to the pot and cover. Bring the water to a boil over medium high heat and cook the green beans for about 2-3 minutes in the boiling water, or until they have turned a bright green. Drain the green beans in a colander and run cold water over them to stop the cooking and set the color.

Put your wok or nonstick skillet over medium-high heat. Add the sesame oil and let that heat until there is a shimmer on top of the oil. Add garlic and ginger and stir fry that for 15-30 seconds. As soon as you can smell the garlic cooking, add the green beans and stir them quickly to coat them with the oil. Cook the green beans for about 3 minutes. You don’t want them squishy.

Add the shrimp and the marinade and cook until the sauce thickens slightly and the shrimp are pink, about 2-3 minutes. Serve immediately with steamed rice. Enjoy!