Shrimp and Edamame Stir Fry: 毛豆蝦仁!

my first attempt at recreating my favorite thing to order at chinese restaurants 😀

nothing like a good protein packed meal after a hard work out. GRRR. (<– that’s me making tough sounds. scary, no?)

INGREDIENTS:

  • 1/3 lb shrimp, shelled and deveined.
  • ~ 10oz shelled frozen edamame
  • 2 tbs rice wine
  • 2 tbs corn starch
  • garlic salt
  • 1/2 cup chicken broth
  • 1-2 stalks of green onion

INSTRUCTIONS:

  1. dissolve ~ 1/2 tbs corn starch and a pinch of salt in rice wine. toss and mix shrimp.
  2. in a small sauce pot, boil water.
  3. heat wok. add tbs of oil. stir fry shrimp until no longer translucent (~5 min). don’t cook all the way! overcooked shrimp = crap. remove from heat into bowl you marinated it in.
  4. when water boils, cook edamame as per instructions (2-3 min)
  5. dissolve rest of corn starch in a small bowl with chicken broth. set aside.
  6. drain edamame. add to wok. dump in shrimp.
  7. pour in broth. mix until sauce thickens. (2 min) season with garlic salt to taste.
  8. toss in green onions.
  9. remove from heat and serve.

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