Shrimp Stir Fry with Edamame and Snow Peas

Prep = 10 min; Inactive = 1 hr;  Cook = 10 min; 4  servings

Ingredients

• 3/4 pound medium or large shrimp, peeled and deveined
• 1 egg white
• 3 tablespoon rice wine (or dry sherry), divided
• 2 tablespoon cornstarch, divided
• 1 1/2 cup edamame
• 1 1/2 cup whole snow peas
• 3/4 cup chicken broth
• 1/2 teaspoon sesame oil
• 1 teaspoon salt
• 1/2 teaspoon sugar
• Peanut Oil
• 2 cloves garlic, minced
• 2 tablespoons ginger, minced
• 2 scallions, minced
• Cooked rice

Directions

Whisk egg white with 1 tablespoon each of wine and cornstarch.  Toss with shrimp and refrigerate for 1 hour. Drain

Mix chicken broth, remaining cornstarch and wine, oil, salt, and sugar.

Heat 1/4 inch of peanut oil in a work over medium heat. Cook the shrimp for a one minute.  Reserve the shrimp to a plate and clean the wok of all liquid.

Heat the wok over high heat for a minute or two and add 2 tablespoons of oil, garlic, ginger, scallions, and a pinch each of salt and sugar.  Stir-fry for 30 seconds.  Add the snow peas and edamame and stir-fry until crisp.

Add the shrimp and sauce and stir until the sauce is thick and the vegetables and shrimp are cooked through (about 3 minutes).

Serve over rice.