had some leftover canned tomatoes and shrimps and was wondering what I would do with my half a bottle of rice vinegar. I came up with a delicious meal that was gone in a flash. Something about green beans that encourages a hearty appetite. I like the green beans sold in Asian stores – the thinner ones – as opposed to the “fat” ones that most supermarkets sell.
If you’re in a rush, here’s something that you can whip up in less than 30 minutes. Your hubby and kids might enjoy this meal if they like the combination of seafood and vegetables:
2-1/2 cups pre-cooked shrimps (you can also use fresh, but that would mean extra time for cleaning and peeling)
2-3 tbsp onions
2 tbsp garlic (you can use bottled or powder garlic)
1 cup of canned tomatoes (whole or diced) with a little bit of their juice
green beans (1 packaged tray will be enough – 1-2 pounds)
1-2 tsp dry mustard
3 tbsp rice vinegar
salt and pepper to taste
Heat oil in frying pan. Sauté onions and garlic (about 2-3 minutes). Add your green beans and continue sautéing for about 20 minutes, lowering heat. When beans are tender, pour in your tomatoes. Add your dry mustard and rice vinegar. Salt and pepper to taste, but be careful as canned tomatoes have their own salt.
Serve warm over a bed of white or brown rice.