This is a easy Chinese dish to prep and cook. It can be served at any time of the day. I remembered when I was in Brooklyn, NY, I usually cook this as the family loves it very much. Nothing fancy but just making sure that you do not over cooked. It should taste crisp and crunchy.
1 pound (20-25) raw shrimps, deveined and shelled, slit a little to butterfly
¾ pound baby French bean, slice to bite size
1 large tomato, cut into wedges
2 large cloves garlic, peeled and finely chopped
1½ tablespoons oyster sauce
2 teaspoons seasoning soy sauce
1 tablespoon cooking white wine
1 tablespoon cornflour and ½ cup chicken broth
½ teaspoon white pepper powder
2 tablespoons canola/vegetable/corn/olive oil
Heat a wok or frying pan with canola/vegetable/corn/olive oil over medium-high heat. Add the chopped garlic and sauté until golden brown, stir-in the French bean slices and stir-fry until well combined. Add in the shrimps and stir to combine well and cook until the shrimps turn pinkish. Stir-in the tomato wedges, oyster sauce, seasoning soy sauce, cooking white wine, white pepper and cornflour mixture.
Blend until all well combined. Stir-fry until well combined and thicken. Transfer to a serving plate and enjoy!!