1red bell pepper, cored, seeded and cut into 1/4-inch julienne strips
fresh cilantro stem
1/4 cupchicken broth
1tablespoonSoutheast Asian fish sauce
2teaspoonsIndonesian chili sauce( sambal luek)
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.
“Oh wow, what a great recipe. Recently we spent a month in Indonesia and this dish certainly brought back some wonderful memories. My only changes were to double the glaze mixture and add a small bunch of asparagus (cut in 1-inch lengths) and two generous handfuls of bean sprouts. Served with steamed rice and ketjap manis, to be added at the table. Thanks so much for posting.”
“Delicious!Reduced the shrimp by half, but kept the rest the same.Made 2 servings, without other sides.Altered cooking directions, and stir-fired the green beans and set aside before proceeding (saves a dirty pan).thanks for sharing!”