Spicy Shrimp with Ginger-Garlic Long Beans

finecooking.com

Lisa Barron

1 lb. extra-large (16 to 20 per lb.) shrimp, peeled and deveined

¼ cup mirin (sweetened rice wine)

2 Tbs. soy sauce

1 large scallion, thinly sliced (both white and green parts)

¼ tsp. crushed red pepper flakes

2 Tbs. untoasted Asian sesame oil

2 tsp. minced garlic

2 tsp. minced fresh ginger

½ lb. Chinese long beans, trimmed and cut into 4-inch lengths

Directions at finecooking.com

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