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5 from 2 votes

Spicy Sesame Shrimp and Green Bean Stirfry

Servings: 4 people


  • 1 ¼ cup dry white rice
  • 12 ounces trimmed string beans
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 pounds medium shrimp shelled and deveined
  • 2 garlic cloves
  • 1 inch ginger knob
  • salt and pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoon soy sauce low-sodium
  • ½ tablespoon hot sauce (or more, if you want it spicier)
  • 1 teaspoon arrowroot powder
  • white sesame seeds to garnish


  • Cook the rice according the package instructions.
  • Meanwhile, fill a medium pot one-third of the way with waterand bring to a boil. Top with a colander or steamer basket and once boiling,add the string beans and cook until fork tender. Set aside.
  • Meanwhile, prepare the sauce. In a small bowl, whisktogether the sesame oil, rice vinegar, soy sauce, sriracha, and remaininggarlic and ginger. Separately, whisk together 1 teaspoon of water with thearrowroot powder to make a slurry. Pour into the sauce and whisk to combine.Set aside.
  • While vegetables and rice cook, in a large skillet overmedium-high heat, heat the olive oil. Once oil is shimmering, add the shrimp,half of the garlic and half of the ginger, and season with salt and pepper.Cook the shrimp for 2 minutes, flip, and cook another 2 minutes or untilC-shaped and opaque. Add the cooked string beans and toss. Pour over theprepared sauce and let cook until sauce is thickened, about 2 more minutes.
  • Divide the cooked rice into bowls and top with the shrimp and string bean mixture. Garnish with sesame seeds and serve.