Week 38, Recipe 3: Shrimp & Snow Pea Stir-Fry

Photo from Cooking Light by Randy Mayor; Bob Gager

NOTES

• This recipe came together very quickly and had lots of flavor.
• Recipe modified from Cooking Light, November 2004

INGREDIENTS

• 1 tsp sesame oil
• 1 tbsp freshly grated ginger
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp sugar
• 2 cloves garlic, minced
• 1 small red bed pepper, cut into 1 1/2-inch pieces
• 1 small red onion, cut into 8 wedges
• 1 c. snow peas, trimmed (usually found in the fresh veggies in a package)
• 1 1/2 lbs peeled and deveined shrimp
• 2 tbsp sesame seeds, toasted (to toast, place in a hot, dry skillet for 3-5 minutes or until lightly toasted, stirring several times)
• Hot cooked rice

DIRECTIONS

1. Heat oil in a large nonstick skillet over medium high heat.

2. Combine the ginger through the garlic and stir with a whisk. Set aside.

3. Add the bell pepper and onion to the skillet and stir-fry 2 minutes or until crisp-tender. Add snow peas and shrimp. Stir-fry 3 minutes or until shrimp are done.

4. Add the sauce mixture and cook 1 minutes. Sprinkle with sesame seeds and serve over hot rice.