Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Large shrimp, peeled
2 tb Dry white wine
3/4 lb Fresh young green beans
1/4 c Peanut or canola oil
2 Shallots, finely minced
2 Cloves garlic, minced fine
1 Red bell pepper, cored
-seeded and cut into 1/4"
-juliene strips
Fresh cilantro sprigs

---------------------------GLAZE--------------------------------
1/4 c Chicken broth
1 tb Oyster sauce
1 tb Southeast Asian fish sauce
1 ts Sugar
Pepper to taste
2 ts Indonesian chili sauce
-(sambal luek)
1 ts Cornstarch

Rinse the shrimp with cold water and pat dry with paper towels. Put
the shrimp in a medium bowl, sprinkle with the wine, cover and
refigerate until needed, up to two hours.
Bring a medium pan of salted water to boil, add green beans and
simmer for 3-4 minutes. Drain, rinse with cold water and throughly
dry on paper towels. Cut the beans diagonally in 1 1/2" lenghts and
set aside.
In a small bowl, stir together the glaze ingredients and set aside.
Drain the shrimp well. Heat a wok or medium skillet over high heat.
Add half the oil and when it is very hot, add the shrimp. Stir-fry
until the shrimp are firm and opaque, 1-2 minutes. Take from heat and
set shrimp aside.
Reheat the wok over medium-high heat and add the remaining oil.
Stir-fry the shallots, garlic and bell pepper ubtil the bell pepper
starts to soften, 1-2 minutes. Add the green beans and stir-fry until
just hot, about 30 seconds. Reduce heat, stir the glaze and pour into
the wok. Stir until thickened. Add the shrimp with any juices and
stir to combine.
Place on serving platter and garnish with cilantro.

Source: Simply Seafood

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