This Asian-inspired meal can be made for dinner or lunch. It can help you meet your daily macros and still instigate arousal in your taste buds! When you need a meal to pick you up, this will do the trick. The soy beans are perfect on the side. Above all, this is a nutritious meal that gives you energy and power for your workouts.
Preparation time: 25 minutes
- 4 portions jasmine rice (about 1 cup uncooked)
- 1 package (12 oz) soybeans in the pod
- 4 portions (1 lb) raw shrimp, peeled and deveined
- 1-1/2 tsp corn starch
- 1/8 tsp white pepper
- 1/4 cup fat-free, reduced-sodium chicken broth
- 1/4 cup ketchup
- 2 tbsp lite soy sauce
- 2 tbsp rice vinegar
- 2 tbsp chili garlic sauce (found in the Asian foods section)
- 2 tsp olive oil
- 6 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 shallot, minced
- 1 jalapeno, seeded and minced
- 1/4 cup egg substitute
- 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!
Soybeans in the pod are commonly referred to by their Japanese name edamame [eh-dah-MAH-meh]. They are a delicious, nutritious, protein-rich vegetable! To eat, simply use your fingers to push the seeds from the pod.
Serving Size: Recipe makes 4 servings
Back To Fit: Singapore Shrimp PDF (64 KB)