Singapore Shrimp...

This is a great sweet and spicy shrimp dish.  In the picture I had added a bag of steam-in-the-bag stir-fry vegetables to the recipe on the request of my husband.  I did not include it in the recipe below, but you can certainly do that before if you want to try it that way....it turned out really good!  Just steam according to package direction and empty into the shrimp mixture and stir until well coated before serving over rice.  This is a gluten free recipe.  I recommend using Argo cornstarch.

Ingredients
1 bag boil in a bag brown rice (or 1 cup if using a rice cooker)
1 package soybeans in the pod (edamame)
4 portions raw or cooked shrimp (about 1 lb.)
1 1/2 tsp Argo cornstarch
1/8 tsp white or black pepper
1/4 cup reduced sodium chicken broth
1/4 cup ketchup
2 Tbsp lite soy sauce
2 Tbsp rice vinegar
2 Tbsp. chili garlic sauce (found in Asian food section)
2 tsp olive oil
6 cloves garlic minced
1 tsp. ground ginger
1 small onion diced
1/4 cup egg substitute or 1 egg scrambled

Directions

1. prepare rice according to package directions
2.  while rice is cooking, prepare soybeans (edamamme) according to package directions.
3.  In a medium bowl stir together shrimp, cornstarch, and pepper. Set aside
4.  In a small mixing bowl combine chicken broth, ketchup, soy sauce, rice vinegar, and chili sauce. Set aside.
5.  Heat oil in wok or sautee pan over high heat.  Add garlic, ginger and onion; stir-fry for about 30 seconds. Add shrimp mixture to wok and stir-fry another 2 minutes.  Then add the chicken broth mixture and stir-fry another 1-2 minutes.
6.  While stirring, slowly pour the egg into shrimp mixture.  Continue to cook, stirring constantly, for another 30 seconds or until egg appears done.
7. Divide rice into 4 portions.  Spoon a portion of shrimp over each serving of rice.  Place a fourth of the soybeans on each plate.  Serve and enjoy.

Note and Tips:
1.  I have added a bag of stir-fry vegetables on occasion to make this a heartier meal (see picture above).
2.  add a jalapeno for a little heat
3.  the chili sauce comes in different flavors....hot, sweet, garlic....try the one you like. :)
4.  the recipe originally called for a shallot in place of where I put onion...I never have shallots on hand so I amended the recipe.  Go ahead and try it with shallots...some day I will, too, if I remember to buy some. :)
5.  I like my edamame sprinkled with sea salt...such a yummy snack in addition to a healthy dinner side.
6.  To make this more authentic try using jasmine rice (about 1 cup uncooked),