Try this recipe with frozen soy beans (edamame) or fava beans. For added crunch, top with unsalted cashews or peanuts.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2011
- 2 cups frozen lima beans
- 1 tablespoon Chinese rice wine
- 1 tablespoon dry sherry
- 2 teaspoons grated fresh ginger
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 1 pinch white pepper
- 1 lb peeled deveined small raw shrimp (thawed and drained, if frozen)
- 2 tablespoons peanut oil
- 2 tablespoons vegetabIe oil
- 4 green onions chopped
- 1/2 sweet red pepper chopped
- 1/3 cup sodium-reduced chicken broth
MethodIn saucepan of boiling water, cook lima beans until tender, about 3 minutes. Drain and chill under cold water; drain well and set aside.
In bowl, combine rice wine, ginger, cornstarch, half of the salt, the sesame oil and pepper; stir in shrimp.
In wok or skillet, heat peanut oil over high heat; stir-fry onions and red pepper until tender-crisp, about 30 seconds.
Add shrimp mixture; stir-fry until shrimp are pink, 1 to 2 minutes.
Add lima beans, chicken broth and remaining salt; stir-fry until shrimp are coated, about 2 minutes.
Nutritional facts Per serving: about
- Sodium 536 mg
- Protein 30 g
- Calories 310.0
- Total fat 10 g
- Potassium 695 mg
- Cholesterol 172 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
- Iron 36.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 14.0
- Vitamin C 57.0