We discovered Huy Fong, Chili Garlic Sauce while doing the South Beach Diet. It was the only one we could find that didn’t have added sugar. This one contains
Chili, Garlic, Salt, Distilled Vinegar, Potassium Sorbate and Sodium Bisulfite As Preservatives.
I know I could probably make this myself, but this is so handy to have on hand (that sounds weird)
Anyway, since we’ve purchased a farm share we have a ton of veggies to use up. This recipe was a great way to use up all those green beans we have been overloaded with! I also figured out how to do this in one pan.. mostly.
- 1 pound green beans
- 1 pound raw shrimp, cleaned, tails off
- 1 teaspoon low sodium soy sauce
- 1/4 to 1/2 teaspoon dark sesame oil
- 2 teaspoons olive or canola oil
- 1 teaspoon chili garlic sauce
- 4 clove garlic (yes more garlic)
- Clean the green beans, cut off the tips and cut into 2 inch-ish segments (sometimes I skip this part and just leave them whole)
- Place a metal steamer basket inside your wok (ok.. we have a wok shaped non-stick pan.. but we call it a wok. Deal) and add about 1/2 cup of water. Put the green beans in the basket and steam for about 5 minutes or until beans are tender but still “toothsome”.
- Meanwhile, chop the garlic.
- Remove the beans from the steamer and set aside. Dump all the water out of the pan and put back on the burner.
- Heat the canola or olive oil in the pan. Add garlic and cook until fragrant.
- Add the shrimp to the pan, drizzle over the sesame oil and soy sauce. Cover and let cook for about 3-5 minutes or until shrimp are almost done.
- Add the green beans and the chili garlic sauce. Stir.
- Heat through.
Serve as is or over brown rice. Optional add ins (that we didn’t have on hand or I would have added them in) include bamboo shoots, water chestnuts or mung bean sprouts.