Ginger-shrimp and green-bean stir-fry

Total Time
20 min
10 min
10 min
This lively stir-fry, with refreshing chunks of pineapple, crisp-tender green beans, and teriyaki sauce, is not spicy, so it’s a good choice for the whole family. It can be prepared in 20 minutes and the entire meal cooks in one dish for easy clean-up. After the shrimp cooks, we added ginger root and garlic to the wok before cooking the vegetables to infuse the vegetables with a brilliant taste to the dish. Pineapple juice gives a nice sweetness to the dish while the scallions bring in an added texture. Serve this dish over rice.


Canola oil

4 tsp

Uncooked shrimp

1½ pound(s), large, peeled and deveined


4 medium clove(s), minced

Ginger root

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


Teriyaki sauce

2 Tbsp, reduced-sodium

Table salt

¼ tsp

Uncooked scallion(s)

3 medium, chopped


  1. 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.
  2. 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.