Step 1

1 Prepare the ingredients & marinate the shrimp Wash and dry the fresh produce. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; cut the core crosswise into four equal-sized pieces. Peel and thinly slice 2 cloves of garlic. Cut off and discard any stem ends from the green beans. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Pick the mint leaves off the stems. Leaving half the leaves whole, roughly chop the remaining leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large bowl, combine the worcestershire sauce, sugar, soy sauce, chopped ginger, chopped mint, sliced white bottoms of the scallions, and half the vinegar. Add the seasoned shrimp; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 2

2 Cook the rice In a medium pot, combine the rice, lemongrass pieces, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully discard the lemongrass pieces, then fluff the cooked rice with a fork.

Step 3

3 Make the crispy garlic Meanwhile, in a medium pan (nonstick, if you have one), combine 2 tablespoons of olive oil and the sliced garlic. Heat on medium-low. Cook, stirring constantly, 3 to 6 minutes, or until the garlic is lightly browned and crispy. Turn off the heat. Leaving the garlic oil in the pan, using a slotted spoon or fork, immediately transfer the crispy garlic to a paper towel-lined plate and season with salt.

Step 4

4 Cook the green beans Heat the pan of reserved garlic oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the remaining vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Step 5

5 Cook the shrimp Reserving the marinade, drain the marinated shrimp. Heat the same, dry pan on medium-high until hot. Carefully add the reserved marinade. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Add the marinated shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Step 6

6 Finish & serve your dish To the pot of cooked rice, add the sliced green tops of the scallions and half the crispy garlic; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimp (including any sauce from the pan) and cooked green beans. Top the green beans with the remaining crispy garlic. Garnish with the mint leaves (tearing just before adding). Enjoy!

Step 7

1 Prepare the ingredients & marinate the shrimp Wash and dry the fresh produce. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; cut the core crosswise into four equal-sized pieces. Peel and thinly slice 2 cloves of garlic. Cut off and discard any stem ends from the green beans. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Pick the mint leaves off the stems. Leaving half the leaves whole, roughly chop the remaining leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large bowl, combine the worcestershire sauce, sugar, soy sauce, chopped ginger, chopped mint, sliced white bottoms of the scallions, and half the vinegar. Add the seasoned shrimp; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 8

2 Cook the rice In a medium pot, combine the rice, lemongrass pieces, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully discard the lemongrass pieces, then fluff the cooked rice with a fork.

Step 9

3 Make the crispy garlic Meanwhile, in a medium pan (nonstick, if you have one), combine 2 tablespoons of olive oil and the sliced garlic. Heat on medium-low. Cook, stirring constantly, 3 to 6 minutes, or until the garlic is lightly browned and crispy. Turn off the heat. Leaving the garlic oil in the pan, using a slotted spoon or fork, immediately transfer the crispy garlic to a paper towel-lined plate and season with salt.

Step 10

4 Cook the green beans Heat the pan of reserved garlic oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the remaining vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Step 11

5 Cook the shrimp Reserving the marinade, drain the marinated shrimp. Heat the same, dry pan on medium-high until hot. Carefully add the reserved marinade. Cook, stirring occasionally, 1 to 2 minutes, or until slightly reduced in volume. Add the marinated shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Step 12

6 Finish & serve your dish To the pot of cooked rice, add the sliced green tops of the scallions and half the crispy garlic; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimp (including any sauce from the pan) and cooked green beans. Top the green beans with the remaining crispy garlic. Garnish with the mint leaves (tearing just before adding). Enjoy!