Shrimp and Soy Bean (Edamame) Stir-Fry

Shrimp and Soy Bean (Edamame) Stir-Fry Author: Canadian Living Credits: Shrimp and Soy Bean (Edamame) Stir-Fry

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2005

Ingredients

  • 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

Method

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

%RDI

  • Iron 35.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Soy Bean (Edamame) Stir-Fry

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