Ginger-shrimp and green-bean stir-fry
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canola oil
4 tsp
Uncooked shrimp
1½ pound(s), large, peeled and deveined
Garlic
4 clove(s), minced
Fresh ginger
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
⅓ cup(s)
Teriyaki sauce
2 Tbsp, reduced-sodium
Table salt
¼ tsp
Scallions
3 medium, chopped
Instructions
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.
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