Kung Pao Shrimp and String Beans


By Dane Feldman

Photo by Dane Feldman.

Around mid-August, I start to see a ton of vegetables cropping up in my garden. We have had a ton of string beans already, but we are finally picking ripe peppers. The first kung pao pepper is included in this shrimp dish and packs plenty of heat.

What you’ll need:
1 1/2 lbs jumbo shrimp (21-25)
2 cups fish stock
2 cups string beans, diced
2 tbsp olive oil
2 tsp garlic, crushed
1 tsp green curry paste
1 kung pao pepper, minced

Heat the olive oil in a large skillet. Stir in the garlic, pepper, and curry paste. Saute for about a minute to combine and add half of the fish stock. Add the string beans and cook for two minutes.

Pour in the remaining fish stock and cook for two more minutes. Stir in the shrimp and cook for approximately three minutes per side.

Serve over rice or soba noodles.