Monday, March 11, 2013

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

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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