Tumis Buncis Udang (Sautéed Green Beans with Shrimp)

Ingredients

• about 450 g Green Beans (trimmed)
• about 450 g Shrimp (peeled and deveined)
• 4 cloves Garlic (minced)
• 2 Red Chilies (sliced, optional)
• 2 tbsp Gluten-Free Soy Sauce/Tamari
• 1 tbsp Oyster Sauce
• 2 tbsp Vegetable Oil
• 1/4 tsp Salt
• 1/2 tsp Sugar
• 4 cups Cooked White Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a wok or large skillet over high heat, about 204.4°C (200°C).
2. 2Add the 4 cloves of minced garlic and the 2 sliced red chilies (if using) to the hot oil. Sauté for about 30 seconds, until you can smell the garlic and chilies becoming fragrant.
3. 3Add the about 450 g of shrimp to the skillet. Cook, stirring occasionally, for 2 to 3 minutes, until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
4. 4Add the about 450 g of trimmed green beans to the skillet. Stir-fry for 4 to 6 minutes, until the green beans are tender-crisp, meaning they are bright green and slightly firm when bitten.
5. 5Pour in the 2 tablespoons of gluten-free soy sauce/tamari and the 1 tablespoon of oyster sauce. Add the 1/4 teaspoon of salt and the 1/2 teaspoon of sugar. Stir everything together and cook for 1 more minute, allowing the sauce to coat the green beans and shrimp.
6. 6Serve the Tumis Buncis Udang immediately over the 4 cups of cooked white rice.

Substitutions

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