I remember eating this often growing up, for some reason edamame never became a stable at my own household, though when we go to Japanese restaurants, the un-shelled steam edamame is an appetizer dish we almost always order. Well this was a hit with the little girl, she said “Oh I just love those little beans!”

Ingredients:

1 lb. medium or large shrimp, peeled & deveined
1 large egg white
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. cornstarch
peanut or vegetable oil
1 bag frozen edamame

SAUCE:
3/4 cup chicken broth
1 Tbsp. cornstarch
2 Tbsp. Chinese rice wine or dry sherry
1/2 tsp. sesame oil
1 tsp. salt
1/2 tsp. sugar

ADDITIONAL INGREDIENTS:
more sesame or vegetable oil
2 cloves garlic, minced
1 to 2 Tbsp. minced ginger
pinch of salt
pinch of sugar

1.  Place shrimp in a bowl and toss with egg white, 1 Tbsp. rice wine (or sherry) and 1 Tbsp. cornstarch.  Cover and refrigerate for one hour.
2.  Mix sauce ingredients together in a small bowl.
4.  Heat oil in a wok or skillet over medium heat.  Add shrimp; slowly stir until almost opaque, 30 seconds to 1 minute.  Transfer to a plate; discard the oil and wipe out the pan.
5.  Heat pan over high heat, 1 to 2 minutes.  Add 2 Tbsp. oil, then 2 cloves minced garlic, 1 to 2 Tbsp. minced ginger and a pinch each of salt & sugar; stir fry about 30 seconds.  Add the vegetables and stir-fry until crisp-tender.
6.  Add the shrimp and sauce and stir until the sauce is thick and the vegetables and shrimp are cooked through, about 3 minutes.  Thin with chicken broth, if needed.

Original recipe: Food Network Magazine