Prep:
Cook:
Total:
Ingredients
- 1 cup white rice
- 2 cup soybeans, green, raw
- 1 lb small shrimp, peeled and deveined
- ⅛ tsp, ground white Pepper
- ¼ cup low-sodium chicken broth
- 3 tbsp low-sugar ketchup
- 2 tbsp light soy sauce
- 2 Tbsp rice wine vinegar
- 6 tbsp ginger, minced
- 1 tbsp chopped shallots
- 1 whole jalapeno pepper, diced
- ¼ cup liquid egg whites
Directions
- Prepare jasmine rice according to package directions; keep warm.
- While the rice is cooking, prepare soybeans (edamame) according to package directions.
- In a medium mixing bowl, stir together shrimp, corn starch, and white pepper; set aside.
- In a small mixing bowl, combine chicken broth, ketchup, soy sauce, rice vinegar, and chili garlic sauce; set aside.
- Heat oil in a wok or large skillet over high heat. Add garlic, ginger, shallot, and jalapeno; stir-fry for 30 seconds. Add shrimp mixture to the wok or skillet and stir-fry for 2 minutes. Then add the chicken broth mixture and stir-fry for 1 more minute.
- While stirring, slowly pour the egg substitute into the shrimp mixture. Continue to cook— stirring constantly—for another 30 seconds.
- Divide the rice into four portions. Spoon a portion of shrimp over each serving of rice. Place a fourth of the soybeans on each plate, serve and enjoy!
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