Here is a stir fry recipe showcasing green beans and prawns. The sauce in this dish is light and not the typical spicy style you probably have come to expect from me. See… I can throw you a curve once in a while! This dish is based on one I enjoy at a neighborhood Chinese restaurant and is perfect for a quick to prepare and light dinner.  Need I say it is versatile? Like nearly all stir frys, you can tweak and twist the ingredients to suit your unique tastes and desires (and ingredients!). Substitute chicken for the prawns, no problem. Replace the green beans with broccoli, no worries. To add a bit more umami to the dish, I used rehydrated oyster mushrooms. They will also add a bit more substance to the dish. I like this dish served over rice, but it works equally as well over soba or other Asian noodles. Try this easy, yet flavorful dish and skip the trip to your neighborhood Chinese place tonight. You can always stop in there some other day…

Whisk together all the sauce ingredients in a small bowl and set aside.

Heat a large skillet or wok over Medium-High heat. Add the peanut oil and swirl to coat the bottom. Stir fry the prawns for 2 minutes or until bright orange/pink and nearly opaque.

Using a slotted spoon, remove to a bowl and set aside.

Add the green beans, carrots, and mushrooms to the wok/skillet.

Stir fry for 2 – 4 minutes until the green beans are bright green and the carrots slightly softened. Add the white portion of the scallion and stir fry for a minute.

Add the garlic and ginger and stir fry until fragrant about 30 seconds.

Add the prawns (and any accumulated juice) back in and toss to combine and reheat.

Add the sauce and stir to coat and thicken.

Serve over rice or noodles and garnish with green portion of scallions and drizzle of sesame oil.

Enjoy!

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