I don't know why I bother making stir fry's. Yes they are supposedly healthy, but I think I've come across maybe one that I like. And this one wasn't it. I mean, it was "alright". Nothing exciting, nothing that made you say "OH MY GOD I WANT THIS EVERY WEEK". So yeah, waste of blogging time.
No food tonight - I'm going for sushi (yum smoked eel) and to Stomp! Date night :)
Shrimp and Soy Bean (Edamame) Stir-Fry
1 cup (250 mL) sodium-reduced chicken or vegetable stock
3 tbsp (50 mL) soy sauce
4 tsp (20 mL) cornstarch
1 tbsp (15 mL) sherry (optional)
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) granulated sugar
2 green onions, white parts only
2 tbsp (25 mL) vegetable oil
1 lb (500 g) large (31/40's) peeled deveined raw shrimp
1 tbsp (15 mL) grated gingerroot
1 cup (250 mL) shelled soy beans (edamame), see Tip below
1 tbsp (15 mL) toasted sesame seeds
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.
· Tip: Soy beans (edamame) are available shelled or in the pod in the freezer section of many grocery stores or Asian markets. For a quick snack, blanch in boiling water until tender, about 45 seconds.