2lb jumbo shrimp, peeled, deveined, tails off
6 cloves garlic, minced
2 tbsp peanut oil
2 tsp minced ginger, dry or fresh
1 12oz bag frozen shelled edamame, thawed preferrably
½ large Vidalia onion, sliced thin
2 8oz cans sliced water chestnuts
3/4 cup rice vinegar
½ cup soy sauce
2 tbsp+ 2 tsp cornstarch
2 tsp sesame oil
2 tsp chile garlic sauce or Sriracha
3/4 tsp fish sauce
In a small bowl, mix the rice vinegar, soy sauce, sesame oil, fish sauce, and cornstarch. Set aside.
In a wok or large saute´ pan, heat the oil and add the garlic and ginger; add the shrimp. Cook until the shrimp are opaque. Remove the shrimp to a bowl and set aside.
In the same pan add the onion and cook until translucent: add the edamame and waterchestnuts. Cook until the vegetables are heated through and then add the shrimp back.
Add the sauce and stir to combine. Cook until everything is heated and serve over your favorite rice.