Shrimp and Soy Bean (Edamame) Stir-Fry Shrimp and Soy Bean (Edamame) Stir-Fry

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

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



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
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Shrimp and Soy Bean (Edamame) Stir-Fry