SELECT Solutions | Weeknight Survival Guide |

Spicy Shrimp and Soybean Stir-Fry
Soybeans, also called edamame, are no longer just a popular appetizer served in Japanese restaurants.
These nutty-flavored legumes are now widely available in supermarkets-and that's good news for shoppers. High in fiber and protein, and containing no cholesterol and virtually no saturated fat, soybeans are a great addition to any diet. You'll find two types available in the freezer case of your supermarket: Safeway SELECT Edamame and Safeway SELECT Shelled Edamame. The former, sold whole in the fuzzy pod, are best served as a quick appetizer-just heat the pods according to the instructions on the package and squeeze the beans out of the shell to eat. Shelled edamame, on the other hand, are a convenient addition to soups, salads, and-as this recipe demonstrates-Asian stir-fries.

Notes: Use three-fourths of a 16-ounce bag of Safeway SELECT Shelled Edamame for this recipe. Store remainder in the freezer for later use. To thaw beans quickly, pour into a colander and rinse with hot water. Serve this stir-fry with hot cooked rice.

Spicy Shrimp and Soybean Stir-Fry Photo

PREP AND COOK TIME:
About 25 minutes

Makes: 3 to 4 servings


Ingredients and Shopping List

  • 2 teaspoons Safeway SELECT Verdi White Wine Vinegar
  • 2 teaspoons Safeway SELECT Gourmet Club Soy Sauce
  • 1/2 cup chicken or vegetable broth
  • 1 teaspoon cornstarch
  • 1/4 teaspoon hot chile flakes
  • 1 tablespoon vegetable oil
  • 12 ounces frozen Safeway SELECT Shelled Edamame, thawed (see notes)
  • 1 tablespoon chopped fresh ginger
  • 1 clove garlic, peeled and minced
  • 8 ounces shelled, deveined shrimp (31 to 35 per lb.), rinsed
  • Salt

Cooking Instructions

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

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.

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.

Per serving: 269 cal., 43% (117 cal.) from fat; 29 g protein; 13 g fat (1.9 g sat.); 12 g carbo (0.1 g fiber); 266 mg sodium; 86 mg chol.