Spicy Shrimp And Soybean Stir-Fry

• 1/2 cup fat-skimmed chicken broth or vegetable broth
• 2 teaspoons white wine vinegar
• 2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1/4 teaspoon hot chili flakes
• 1 tablespoon vegetable oil
• 1 package (12 oz.) frozen shelled soybeans, thawed (see notes), or 2 1/4 cups refrigerated cooked shelled soybeans
• 1 tablespoon chopped fresh ginger
• 1 clove garlic, peeled and minced
• 8 ounces shelled, deveined shrimp (31 to 35 per lb.), rinsed
• Salt

1. In a 1-cup glass measure, mix broth, vinegar, soy sauce, cornstarch, and chili 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.

chicken broth, white wine vinegar, soy sauce, cornstarch, hot chili flakes, vegetable oil, soybeans, fresh ginger, clove garlic, shrimp, salt

Taken from www.myrecipes.com/recipe/spicy-shrimp-soybean-stir-fry (may not work)