Friday, March 25, 2011

New recipe: shrimp stir-fry with peas

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.

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