Cantonese Shrimp and Beans


1-1/2 lbs. frozen raw peeled and deveined shrimp.
1-1/2 tsp. chicken stock base.
1 cup boiling water.
1/4 cup thinly sliced green onion.
1 clove garlic, crushed.
1 Tbsp. salad oil.
1 tsp. salt.
1/2 tsp. ginger.
Dash pepper.
1 package (9 oz.) frozen cut green beans.
1 Tbsp. cornstarch.
1 Tbsp. cold water.


Thaw frozen shrimp. Dissolve chicken stock base in boiling water. Cook onion, garlic, and shrimp in oil for 3 minutes, stirring frequently. If necessary, add a little of the chicken broth to prevent sticking.

Stir in salt, ginger, pepper, green beans, and chicken broth. Cover and simmer 5 to 7 minutes longer or until beans are cooked but still slightly crisp. Combine cornstarch and water. Add cornstarch mixture to shrimp, and cook until thick and clear, stirring constantly.

Serves 6.