Recipe for Edamame and shrimp

You were probably reading my SOY entry going, "what in the heck is edamame and what can I cook with it??" Well this morning in the paper I found a cool recipe so I wanted to pass it on to you..

SHRIMP WITH EDAMAME

1 lb medium shrimp, shelled, deveined and tails removed
2 1/4 teaspoons Kosher salt
1 large egg, lightly beaten
3 teaspoons Shaoxing Wine (or Dry sherry)
2 Tablespoons soy sauce
2 Tablespoons chicken broth
1 Teaspoon sugar
1 Cup shelled edamame
2 tablespoons peanut oil
1/4 teaspoon white pepper
2 teaspoons of cornstarch

1. In a medium bowl, gently mix the shrimp with 2 teaspoons of the salt. Cover the shrimp with cold water and slosh around several times. Drain well and transfer the shrimp to a clean bowl.

2. Mix the shrimp with the cornstarch, egg white and 2 teaspoons of the wine. Set aside for 5 minutes.

3. Meanwhile, make the sauce. In a small bowl, whisk together the soy sauce, chicken broth, and sugar. Set aside.

4. Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the peanut oil and the remaining 1/4 teaspoon of salt and swirl to coat the pan. Add the shrimp and cook for 1 minute, or until they are just pink. Pour in the sauce, bring the liquid to a boil and toss to coat the shrimp well. Add the edamame, remaining 1 teaspoon of wine, and white pepper and stir-fry for 15 seconds, just to evaporate the alsohol and warm the beans through. Immediantely remove the pan from the heat.

VIOLA'
:-)