Spicy Shrimp With Green Beans & Red Pepper - cooking recipe

Ingredients

1 lb large shrimp, peeled
2 tablespoons dry white wine
3/4 lb fresh young green beans
1/4 cup peanuts or 1/4 cup canola oil
2 shallots, finely minced
2 garlic cloves, minced fine
1 red bell pepper, cored, seeded and cut into 1/4-inch julienne strips
fresh cilantro stem
GLAZE
1/4 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon Southeast Asian fish sauce
1 teaspoon sugar
pepper
2 teaspoons Indonesian chili sauce (sambal luek)
1 teaspoon cornstarch

Preparation

Rinse the shrimp with cold water and pat dry with paper towels.
Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to two hours.
Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes.
Drain, rinse with cold water and throughly dry on paper towels.
Cut the beans diagonally in 1 1/2 inch lengths and set aside.
In a small bowl, stir together the glaze ingredients and set aside.
Drain the shrimp well.
Heat a wok or medium skillet over high heat.
Add half the oil and when it is very hot, add the shrimp.
Stir-fry until the shrimp are firm and opaque, 1-2 minutes.
Take from heat and set shrimp aside.
Reheat the wok over medium-high heat and add the remaining oil.
Stir-fry the shallots, garlic and bell pepper until the bell pepper starts to soften, 1-2 minutes.
Add the green beans and stir-fry until just hot, about 30 seconds.
Reduce heat, stir the glaze and pour into the wok.
Stir until thickened.
Add the shrimp with any juices and stir to combine.