I bookmarked this recipe a while ago for a night when I wanted Chinese food but didn't have the energy to go to the takeout place and get sweet and sour pork and crab rangoon.
I'm glad I did, because with garlic scallion noodles, this was totally better than mediocre Chinese takeout.
Original recipe here
1 pound uncooked shrimp, peeled, cleaned and deveined
3 Tbsp. cornstarch, divided
3 Tbsp. veg oil (maybe a little more, I eyeballed it)
1 package (16 0z. Package) frozen whole green beans
1 can (3 Oz. Can) water chestnuts
¼ c. soy sauce
1 Tbsp. Sherry (optional)
¼ cups chicken stock
5 cloves garlic, minced (or through the garlic press)
1 Tbsp. fresh ginger, minced (or grated on the box cutter, which is what I did)
Coat shrimp in 1 Tbsp. cornstarch. Set aside.
If you forgot to defrost your green beans (which I often do), fill a bowl with lukewarm water and soak them to defrost. Drain.
Stir together soy sauce, sherry, stock, and the remaining cornstarch in a small bowl.
Place a wok or large pan over highest heat for at least 20 seconds. Add a small amount of oil into the wok and heat. Toss in shrimp and cook for about 30 seconds, or until no longer pink. Remove the shrimp from the wok, and set aside. Add a little more oil if needed.
Add garlic and ginger to the wok. Stir-fry quickly for 10 seconds. Add the soy sauce mixture in the bowl to the wok, and cook until thickened.
Add the green beans and water chestnuts to the wok and stir fry for 30 seconds, or until heated through.
Add the shrimp to the wok and mix until they are coated evenly with the sauce.