- 2 teaspoons Safeway SELECT Verdi White Wine Vinegar
- 2 teaspoons Safeway SELECT Gourmet Club Soy Sauce
- 1/2 cup vegetable or chicken broth
- 1 teaspoon cornstarch
- 1/4 teaspoon hot chili flakes
- 1 tablespoon vegetable oil
- 12 ounces frozen Safeway SELECT Shelled Edamame, thawed
- 1 tablespoon chopped fresh ginger
- 1 clove garlic, peeled and minced
- 8 ounces shelled, deveined shrimp (31 to 35 per lb.), rinsed
- Salt
- In a 1-cup glass measure, mix vinegar, soy sauce, broth, cornstarch, and chile flakes until smooth.
- 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.
- 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.