Spicy Sesame Shrimp and Green Bean Stir-Fry

Cooking Temperature

• Heat wok until smoking point before adding oil and ingredients. Shrimp must reach internal temperature of 145°F for food-safe consumption. Undercooked shellfish poses serious bacterial contamination risk.

Cross Contamination

• Use separate cutting boards and utensils for raw shrimp and ready-to-eat foods. Sesame residue can persist on surfaces and transfer to other dishes. Clean all equipment thoroughly between uses.

Storage

• Refrigerate leftovers within 2 hours of cooking. Store in airtight containers at 40°F or below. Consume within 3 days for best quality. Reheat to 165°F before eating.

Allergen Warning

• This dish contains shellfish, sesame, soy, and wheat/gluten. Read all condiment labels carefully as soy sauce brands vary in allergen content. Coconut aminos can substitute for soy-free version.

High Risk Population

• Individuals with shellfish allergies should avoid this dish entirely. Shellfish allergens can cause severe reactions including anaphylaxis even from vapors during cooking. Young children, elderly, and immunocompromised individuals are at higher risk from undercooked shrimp.

Handling

• Pat shrimp completely dry before cooking to achieve proper searing. Do not let raw shrimp sit at room temperature for more than 30 minutes. Discard any shrimp with shells that have black spots or slimy texture.

Equipment Safety

• Use long-handled tongs and spatula when working with superheated wok. Never add cold ingredients to extremely hot oil as this causes violent splattering. Keep lid nearby in case of grease fire.

Shelf Life

• Prepared stir-fry maintains quality for 24-48 hours refrigerated. Sesame oil may become rancid if stored improperly - keep in cool dark place. Honey may crystallize over time but remains safe.