| Search Sensei Talks |
|
|
| Labels |
|
|
|
| Thursday, April 29, 2010 |
| Snap Pea & Shrimp Stir-Fry |
My good friend and fellow dietitian Beth asked me to watch her adorable cat Oliver (I call him Ollie-cat) while she was out of town recently. As payment, she let me have her weekly share from the local organic co-op she belongs to. Bonus! Some people might not be as excited about taking fresh, locally grown produce as payment for favors, but I sure was. In addition to loads of colorful fruit, the share was filled with tons of green goodies including: beautiful kale and asparagus, a head of romaine, a couple bunches of broccoli and a bag full of snap peas. I love fresh snap peas and couldn’t wait to use them!
I decided to make a healthy stir-fry using the snap peas and broccoli. You can use any vegetables you like in a stir-fry really, but snap peas are in season right now and they tasted delicious!
Snap Pea & Shrimp Stir-Fry
Serves 4
1 pound raw shrimp (21-25 per pound), peeled and deveined
4 cups sugar snap peas or snow peas, trimmed
2 cups broccoli florets
1 large red bell pepper, sliced into 1/4 –inch strips
2-3 garlic cloves, minced
2 Tbsp canola or olive oil, divided
3-4 Tbsp Hoisin or teriyaki sauce
Salt & pepper to taste
Options:
- Add ginger or Chinese five spice to taste.
- Use crushed red pepper, chili paste, etc for added heat.
Heat 1 Tbsp of oil in a wok or large nonstick skillet over medium-high heat. Add shrimp and cook, while stirring, until pink and beginning to curl (about 1 minute). Transfer the shrimp to a plate.
Blanch the fresh peas and broccoli in a large pot for 3 to 4 minutes or until they turn a vibrant green color. Remove from heat and strain. Skip this step if you are using frozen vegetables.
Heat the remaining 1 Tbsp of oil in the same pan over medium-high heat. Add peas, broccoli, peppers and garlic, stirring occasionally, until the vegetables are softened.
Add stir-fry sauce, cooked shrimp and seasonings into the vegetable mixture and cook, stirring constantly, until the sauce is slightly thickened and the shrimp are cooked through, 1 to 2 minutes. You may need to add more stir-fry sauce depending on how many and which type of vegetables you use. Serve over brown rice.
Ingredient Notes: I recommend using fresh or fresh-frozen shrimp for this recipe instead of precooked. You can also use tofu or chicken in place of the shrimp. Experiment with a variety of fresh or frozen vegetables. Hoisin sauce is a dark brown, thick, spicy-sweet sauce made with soybeans and a complex mix of spices. Look for it in the Chinese section of your supermarket, and in Asian markets.
Enjoy!
- Lauren
Hint: Snap peas are a wonderful crunchy snack and can be eaten raw, right off the vine.
If you liked this article, you might also enjoy…
Sensei Talks: Endive Chicken Au Gratin
Sensei Talks: Oregano for you taste buds and heath
Labels: Healthy Recipes, Lauren
|
posted by My Sensei @ Thursday, April 29, 2010   |
|
-->
add to del.icio.us
|
|
|
|
|
|
