Ingredients
Units
Scale
- 2 scallions
- 1 clove garlic
- 3/4 cup rice, your choice
- 3 Tablespoons Hoisin sauce
- 1 Tablespoon sesame seeds
- 1 1/2 Tablespoons neutral oil
- 1 knob fresh ginger, 1-inch
- 9 ounces shrimp
- 1/2 lb green beans (1/2 the package)
- 1/2 teaspoon black pepper
Instructions
- Adjust the rack to top position and preheat oven to 425˚F. Trim and thinly slice scallions, separated whites from greens. Peel and grate or mince ginger. Peel and mince garlic.
- Melt 1/2 tablespoon neutral oil in a small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 1 minute.
- Add rice, 1 1/4 cups water to the same pot. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes (time will vary for brown rice).
- Rinse shrimp while the rice cooks and pat dry with paper towels.
- Toss in a medium bowl with garlic, half the hoisin and remaining ginger.
- Season with 1/4 teaspoon black pepper. Marinate for 5 minutes.
- Toss green beans on a baking sheet with 1/2 tablespoon of neutral oil and 1/4 teaspoon black pepper.
- Roast, tossing, halfway through, until browned and slightly crisp, 12-15 minutes.
- Heat a drizzle of neutral oil in a large pan over medium-high heat. Add shrimp mixture and cook, stirring, until shrimp is opaque and cooked through, about 3-4 minutes. Divide rice between plates; top with green beans and shrimp.
- Sprinkle with scallion greens, sesame seeds, and a drizzle of hoisin sauce. Enjoy!
- Prep Time: 10
- Cook Time: 10
- Category: Dinner