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1
In a medium bowl, mix together mirin, soy sauce, scallion and red pepper flakes.
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2
Add the shrimp and mix well to coat.
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3
Marinate the shrimp in the refrigerator for at least 1 hour or up to 6 hours.
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4
(Because I started making dinner late, I missed that step and only had the shrimp marinating for 1/2 hour.
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5
They turned out just fine).
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6
While the shrimp marinates, continue your prep.
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7
Put an inch of cold water in a medium pot with a lid.
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8
Add green beans to the pot and cover.
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9
Bring the water to a boil over medium high heat and cook the green beans for about 2-3 minutes in the boiling water, or until they have turned a bright green.
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10
Drain the green beans in a colander and run cold water over them to stop the cooking and set the color.
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11
Put your wok or nonstick skillet over medium-high heat.
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12
Add the sesame oil and let that heat until there is a shimmer on top of the oil.
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13
Add garlic and ginger and stir fry that for 15-30 seconds.
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14
As soon as you can smell the garlic cooking, add the green beans and stir them quickly to coat them with the oil.
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15
Cook the green beans for about 3 minutes.
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16
You dont want them squishy.
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17
Add the shrimp and the marinade and cook until the sauce thickens slightly and the shrimp are pink, about 2-3 minutes.
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18
Serve immediately with steamed rice.
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19
Enjoy!
