Chinese Long Bean and Black Radish Stir-Fry with Seafood
1/2 pound medium shrimp
1 cup Chinese long beans
1 to 2 tablespoons peanut oil or vegetable oil for stir-frying
1/2 cup sliced fresh water chestnuts or drained, canned water chestnuts, or sliced jicama
1 red or green bell pepper, cut into bite-sized strips
1/4 cup shredded black radish
2 cups shredded napa cabbage
1/4 pound flaked cooked crab meat (optional)
1/4 cup red wine vinegar
2 tablespoons sesame or peanut oil
2 tablespoons soy sauce
1 tablespoon water
1 clove garlic, minced
Cook shrimp in boiling water to cover about 3 minutes or until pink. Shell and de-vein the shrimp. Rinse in cold water.
Trim ends of Chinese long beans; cut into 2-inch lengths.
In wok or large skillet, heat peanut oil over medium-high heat. Add water chestnuts, beans, and bell pepper, then stir-fry 3 minutes. Add black radish, cabbage, crab, and shrimp; stir-fry 1 minute. Cover wok and remove from heat.
Combine vinegar, sesame oil, soy sauce, water, and garlic in jar with tight-fitting lid. Shake vigorously until thoroughly blended. Pour over shrimp mixture and stir to coat. Serve immediately.
Source: Frieda’s Inc.