Spicy Shrimp and Soybean Stir-fry

Yields Makes 3 or 4 servings
Notes: To thaw beans quickly, pour into a colander and rinse with hot water. Serve this stir-fry with hot cooked rice.

Ingredients

 1/2 cup fat-skimmed chicken broth or vegetable broth
 2 teaspoons white wine vinegar
 2 teaspoons soy sauce
 1 teaspoon cornstarch
 1/4 teaspoon hot chili flakes
 1 tablespoon vegetable oil
 1 package (12 oz.) frozen shelled soybeans, thawed (see notes), or 2 1/4 cups refrigerated cooked shelled soybeans
 1 tablespoon chopped fresh ginger
 1 clove garlic, peeled and minced
 8 ounces shelled, deveined shrimp (31 to 35 per lb.), rinsed
  Salt
Nutrition Facts

Servings 0

Amount Per Serving
Calories 269Calories from Fat 43
% Daily Value *
Total Fat 13g20%
Saturated Fat 1.9g10%
Cholesterol 86mg29%
Sodium 266mg12%
Total Carbohydrate 12g4%
Dietary Fiber 0.1g1%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a 1-cup glass measure, mix broth, vinegar, soy sauce, cornstarch, and chili flakes until smooth.

Step 2
2

Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 teaspoon oil and the soybeans; stir until beans are hot and their skins are slightly blistered, 2 to 3 minutes. Pour into a bowl.

Step 3
3

Add remaining 2 teaspoons oil, the ginger, and garlic to pan; stir just until garlic begins to brown, about 15 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Return beans to pan. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste. Pour into a serving dish.

Ingredients

 1/2 cup fat-skimmed chicken broth or vegetable broth
 2 teaspoons white wine vinegar
 2 teaspoons soy sauce
 1 teaspoon cornstarch
 1/4 teaspoon hot chili flakes
 1 tablespoon vegetable oil
 1 package (12 oz.) frozen shelled soybeans, thawed (see notes), or 2 1/4 cups refrigerated cooked shelled soybeans
 1 tablespoon chopped fresh ginger
 1 clove garlic, peeled and minced
 8 ounces shelled, deveined shrimp (31 to 35 per lb.), rinsed
  Salt

Directions

Step 1
1

In a 1-cup glass measure, mix broth, vinegar, soy sauce, cornstarch, and chili flakes until smooth.

Step 2
2

Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 teaspoon oil and the soybeans; stir until beans are hot and their skins are slightly blistered, 2 to 3 minutes. Pour into a bowl.

Step 3
3

Add remaining 2 teaspoons oil, the ginger, and garlic to pan; stir just until garlic begins to brown, about 15 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Return beans to pan. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste. Pour into a serving dish.

Spicy Shrimp and Soybean Stir-fry
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