Ginger-shrimp and green-bean stir-fry
1½ pound(s), large, peeled and deveined
4 medium clove(s), minced
1½ Tbsp, fresh, peeled and minced
Uncooked string beans
½ pound(s), fresh, trimmed
Canned pineapple packed in juice
8 oz, or other brand
Reduced-sodium chicken broth
2 Tbsp, reduced-sodium
3 medium, chopped
- Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 teaspoons of the oil, swirl to coat the pan, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons oil to the skillet. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds. Add the green beans and stir-fry, about 3 minutes. Add the pineapple and stir-fry, about 1 minute. Add the shrimp, broth, teriyaki sauce, and salt; cook, stirring occasionally, until the shrimp are heated through and the green beans are crisp-tender, about 2 minutes. Remove the skillet from the heat and stir in the scallions. Yields 1 cup per serving.