For a quick treat at dinner, try fresh shrimp with soybeans

This quick-cooking dish blends the fresh flavors of shrimp and edamame (soy beans) with a simple, savory sauce of chicken broth, sugar and soy sauce. If you can't find Shaoxing wine (an Asian rice wine), substitute dry sherry or two parts apple juice and one part sherry vinegar.

SHRIMP WITH EDAMAME

Start to finish: 20 minutes

Servings: 6

1 pound medium shrimp, shelled, deveined and tails removed

2 1/4 teaspoons kosher salt

2 teaspoons cornstarch

1 large egg white, lightly beaten

3 teaspoons Shaoxing wine (or dry sherry or two parts apple juice and one part sherry vinegar)

2 tablespoons soy sauce

2 tablespoons chicken broth

1 teaspoon sugar

2 tablespoons peanut oil

1 cup shelled edamame

1/4 teaspoon white pepper

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.

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

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

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 alcohol and warm the beans through. Immediately remove the pan from the heat.

Nutrition information per serving: 180 calories; 7 g fat (1 g saturated); 115 mg cholesterol; 6 g carbohydrate; 22 g protein; 2 g fiber; 1,354 mg sodium. Recipe from Cecilia Chiang's "The Seventh Daughter," Ten Speed Press, 2007