Even though the weather has turned cold again -- and there's even a couple of inches of snow in our forecast for the weekend -- the calendar says it is spring. Therefore, let's celebrate some of the season's best crops. Today, I'm thinking about peas: snow peas, sugar snaps and "spring" (green) peas. This recipe is yummy without the shrimp, but I wanted to include some protein. Served over brown rice, it's a complete dinner. You can substitute bite-size chunks of raw chicken breast for the shrimp, or go with veggies only.
Recipe: Three-Pea Stir-Fry with Shrimp
Serves 2, may be doubled
2 T canola oil
1 T minced fresh ginger
1 T minced fresh garlic
¼ teaspoon dried hot red pepper flakes
½ cup chopped red or orange bell pepper
6 ounces snow peas, cut into one-inch pieces
6 ounces sugar snap peas, cut into one-inch pieces
1 cup fresh or frozen green peas
¼ cup chicken or vegetable stock
8 ounces peeled and deveined shrimp
2 T low-sodium soy sauce
1 T sesame oil
1 T sesame seeds
Heat oil in a large skillet over medium high heat. Add ginger, garlic and pepper flakes and stir-fry until fragrant, about one minute. Add bell pepper and stir well, then add snow and sugar snap peas. Stir-fry for about 3 minutes until peas begin to soften.
Add green peas and stock, stirring well. When mixture is thoroughly heated – about another 2 minutes – add shrimp. Stir-fry until shrimp turns pink, another 3-4 minutes.
Remove from heat and add soy sauce and sesame oil, mixing well.
Serve over brown rice and sprinkle with sesame seeds.