Careme

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced)

  1 lb $7.99
• Fresh Green Beans

  12 oz $3.99
• Mahatma Thai Fragrant Jasmine Rice, Uncooked Rice, 32 oz (907g)

  3/4 cup $3.99
• Ginger Root

  1 tablespoon finely grated $4.99
• Garlic

  3 cloves, minced $0.99
• Green Onions

  3, thinly sliced $1.50
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  1 1/2 tablespoons
• Honey or brown sugar

  2 teaspoons
• Cornstarch

  2 teaspoons, divided
• Crushed Sichuan peppercorns

  1 teaspoon
• Crushed red pepper flakes

  1/2 teaspoon, or to taste
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  as needed

Instructions

1. Rinse the rice, then cook it according to package directions. While it cooks, trim the green beans, pat the shrimp very dry, and prepare the ginger, garlic, and green onions.
2. Whisk the soy sauce, rice vinegar, honey, 1 teaspoon cornstarch, Sichuan peppercorns, red pepper flakes, and 2 tablespoons water in a small bowl. Toss the shrimp separately with the remaining 1 teaspoon cornstarch and a small pinch of salt.
3. Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon oil and the green beans; stir-fry for 5 to 7 minutes until blistered, bright green, and crisp-tender. Transfer them to a plate.
4. Add the remaining oil to the skillet. Arrange the shrimp in one layer and cook for about 1 minute per side, until nearly opaque but not fully cooked.
5. Add the ginger, garlic, and the white parts of the green onions; stir-fry for 30 seconds. Return the beans, pour in the sauce, and toss for 1 to 2 minutes until glossy and the shrimp are opaque and firm.
6. Fluff the rice and divide it between two shallow bowls. Spoon the shrimp and green beans over the rice, then finish with the green onion tops and plate immediately.