- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2005
- 1 cup sodium-reduced chicken stock
- 1 cup vegetable stock
- 3 tablespoons soy sauce
- 4 teaspoons cornstarch
- 1 tablespoon sherry (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 2 green onions white parts only
- 2 tablespoons vegetable oil
- 1 lb large (31/40 raw shrimp
- 1 tablespoon grated gingerroot
- 1 cup shelled soy beans edamame
- 1 tablespoon toasted sesame seeds
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1135 mg
- Protein 32 g
- Calories 316.0
- Total fat 15 g
- Cholesterol 172 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
- Iron 35.0
- Folate 38.0
- Calcium 14.0
- Vitamin A 7.0
- Vitamin C 22.0