4 portions jasmine rice (about 1 cup uncooked)
1 package (12 oz) soybeans in the pod
4 portions (1 lb) raw shrimp, peeled and deveined
1-1/2 tsp corn starch
1/8 tsp white pepper
1/4 cup fat-free, reduced-sodium chicken broth
1/4 cup ketchup
2 tbsp lite soy sauce
2 tbsp rice vinegar
2 tbsp chili garlic sauce (found in the Asian foods section)
2 tsp olive oil
6 cloves garlic, minced
1 tsp fresh ginger, grated
1 shallot, minced
1 jalapeno, seeded and minced
1/4 cup egg substitute
Prepare jasmine rice according to package directions; keep warm.
While the rice is cooking, prepare soybeans (edamame) according to package directions.
In a medium mixing bowl, stir together shrimp, corn starch, and white pepper; set aside.
In a small mixing bowl, combine chicken broth, ketchup, soy sauce, rice vinegar, and chili garlic sauce; set aside.
Heat oil in a wok or large skillet over high heat. Add garlic, ginger, shallot, and jalapeno; stir-fry for 30 seconds. Add shrimp mixture to the wok or skillet and stir-fry for 2 minutes. Then add the chicken broth mixture and stir-fry for 1 more minute.
While stirring, slowly pour the egg substitute into the shrimp mixture. Continue to cook— stirring constantly—for another 30 seconds.
Divide the rice into four portions. Spoon a portion of shrimp over each serving of rice. Place a fourth of the soybeans on each plate, serve and enjoy!
Soybeans in the pod are commonly referred to by their Japanese name edamame [eh-dah-MAH-meh]. They are a delicious, nutritious, protein-rich vegetable! To eat, simply use your fingers to push the seeds from the pod.
Serving Size: Recipe makes 4 servings
Amount per serving
Total Fat 14g
Total Carbs 58g