I’m kind of addicted to edamame right now, can you tell? At least the kids love it too, so it’s an easy way to pack in nutrition to a meal.
Recipe: Shrimp and Snow Pea Stir-fry
- 3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons mirin (rice wine) or sherry
1/2 tablespoon sesame oil
1 tablespoon soy sauce (low sodium)
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 pound large shrimp, peeled & deveined
4 green onions , sliced
2 cups frozen edamame, thawed
3 cups snow peas
1 cup jasmine rice, uncooked
-  Cook rice according to package instructions.
 In a medium bowl, combine the broth, cornstarch, rice wine, sesame oil, soy sauce and sugar.
 Heat the vegetable oil in a large skillet or wok over medium heat. Add the shrimp and stir-fry for a minute. Add the onions, edamame and snow peas and saute for 2-3 minutes more. Add in the cornstarch mixture and let simmer for about 3 minutes. Serve with rice and pass extra soy sauce at the table.
per serving: 400 calories; 42 grams protein; 16 grams total fat; 7 grams fiber; 2 grams saturated fat; 22 grams carbohydrates; 170 mgs cholesterol; 559 mgs sodium
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