🥗 Ingredients

2 tablespoons vegetable oil
3 garlic cloves, minced
1/2 pound small shrimp, shelled and deveined
A pinch of kosher salt, plus more to taste
1/2 pound green beans, trimmed
4 tablespoons chicken stock or low-sodium broth, divided
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. Heat a wok until very hot. Add the vegetable oil and heat until shimmering. Add the garlic and stir-fry for 10 seconds. Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.

2. Add the green beans and 2 tablespoons chicken stock; stir-fry until the beans soften slightly, about 3 minutes.

3. Add the remaining 2 tablespoons chicken stock along with the fish sauce and a generous pinch of pepper, and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer. Serve immediately.

Tip: Doubled and served with steamed rice, this becomes a great main course!