Why Wait for Spring?

Let's get a jump on spring by cooking with early-spring ingredients. I'm thinking about peas! Here's a recipe I like to whip out in March, when I can find fresh peas in grocery stores and the early farmers' markets. Not only does it remind me of green things and flowers--the bonus is, this dish cooks in no time. The only hassle (IMHO) is peeling the shrimp. Otherwise, it's a breeze!

Recipe: Three-Pea Stir-Fry with Shrimp

Serves 2, may be doubled

Ingredients:

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

Instructions:

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.