Light, Healthy and Speedy Shrimp and Snow Pea Stir-Fry
January 7, 2009
I thought I would share another stir-fry recipe I developed for Cooking Light magazine last January for a “Superfast” story. This recipe is so fast that you’re not going to believe it. It takes literally 6 minutes to cook, start to finish. It’s a complete meal too: lean protein from shrimp, freshness and crunch from bell pepper and snow peas, and Asian flavor from sesame oil, ginger, and soy sauce. Need I say more? Oh, by the way, it’s under 7 grams of fat and under 300 calories per serving.
Shrimp and Snow Pea Stir-Fry
Prep: 10 minutes
Cook: 6 minutes
Yield: 4 to 6 servings
1 teaspoon dark sesame oil
2 tablespoons bottled minced fresh ginger or grated fresh ginger
3 tablespoons low-sodium soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons sugar
1 teaspoon bottled minced garlic
1 small red bell pepper, cut into 1 1/2-inch pieces
1 small red onion, cut into 8 wedges
1 cup snow peas, trimmed
1 1/2 pounds peeled and deveined large shrimp
3 t ablespoons sesame seeds, toasted
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Combine ginger, soy sauce, vinegar, sugar, and garlic, stirring with a whisk.
3. Add bell pepper and onion to pan; stir-fry 2 minutes or until crisp-tender. Add snow peas and shrimp; stir-fry 3 minutes or until shrimp are done. Add soy sauce mixture, and cook 1 minute. Sprinkle with sesame seeds.