Quick Easy Shrimp & Snap Pea Stir-Fry
September 02, 2016
Categories: Dinner, Lunch, Main Dish, Shellfish, Shrimp, Vegetables, Peas , Chinese, Japanese, North American, 5-Minute Prep, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Summer, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Frozen Vegetables, Spices, Spring more
"There is not very much to this dish; it is quick and simple, with very few ingredients - plus, it is delicious. It isn't a saucy dish; so, don't expect that. But, it is a perfect light stir fry. And, on the side; I love a Asian cucumber salad; to keep the dinner light and basically carb free; but, you could also add peanut noodle salad or side if you wanted. It literally takes just a few minutes; so, have everything prepared, and ready to."
- Serving Size: 1 (200.4 g)
- Calories 157.7
- Total Fat - 7 g
- Saturated Fat - 1 g
- Cholesterol - 142.8 mg
- Sodium - 1009.5 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 1 g
- Sugars - 1 g
- Protein - 17.4 g
- Calcium - 75.5 mg
- Iron - 0.8 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Note: This is a very quick stir fry; so, make sure everything is prepared and ready.
Shrimp ... First, if using frozen shrimp; make sure to thaw them in a colander, over a bowl, covered with plastic wrap. You never want the shrimp to set in water as it thaws. Once thawed; transfer to the counter to take the chill off. Then, dry with a paper towel; and, season with salt and pepper.
Vegetables ... In a large non-stick saute pan; add half of the sesame and vegetable oil, and bring to high heat. Add the shrimp; and, saute until seared on both sides (about a minute per side), and just turning pink and beginning to curl. Remove to a bowl before they cook any further.
Then, in the same pan - turn down the heat to medium high; and, add the remaining sesame and vegetable oil. Then, add the snap peas, water chestnuts, red pepper flakes, ginger and garlic; and toss until combined - making sure to stir often, you don't want the garlic or ginger to burn. Cook 2-3 minutes, then, add the chicken broth, soy sauce (start with 1 tablespoon, you can always add more); and, cook on medium heat 2 minutes - just until heated through.
Finish ... Add the shrimp back in along with the scallions; and cook another minute or two, until the shrimp are cooked through. You can add more soy if you want; but, I always add the extra on the table. Some like more than others.
Serve and ENJOY! ... It's that quick and easy. Transfer to a serving bowl; and, garnish with sesame seeds (toasted or not, your choice). As I said; it, is a very light stir fry.
Tips & Variations
No special items needed.