Shrimp and Soy Bean (Edamame) Stir-Fry
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 316 |
| pro | 32 g |
| total fat | 15 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 172 mg |
| sodium | 1.135 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 35% |
| vit A | 7% |
| vit C | 22% |
| folate | 38% |
-
1 cup (250 mL) sodium-reduced chicken or vegetable stock
3 tbsp (50 mL) soy sauce
4 tsp (20 mL) cornstarch
1 tbsp (15 mL) sherry (optional)
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) granulated sugar
2 green onions, white parts only
2 tbsp (25 mL) vegetable oil
1 lb (500 g) large (31/40's) peeled deveined raw shrimp
1 tbsp (15 mL) grated gingerroot
1 cup (250 mL) shelled soy beans (edamame), see Tip below
1 tbsp (15 mL) toasted sesame seeds
Preparation:
In measuring cup, whisk together chicken stock, soy sauce, cornstarch, sherry (if using), sesame oil and sugar; set aside.
With sharp knife, cut onions into 1/2-inch (1 cm) lengths.
In wok or large skillet, heat half of the vegetable oil over high heat; stir-fry shrimp until pink and translucent, about 2 minutes. Transfer to plate.
Add remaining vegetable oil to wok; stir-fry onions and ginger until tender, about 2 minutes.
Add soy beans; return shrimp to pan. Stir in stock mixture; cook until thickened and glossy, about 1 minute. Sprinkle with sesame seeds.
Source
Canadian Living Magazine: November 2005
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