Spring: temperatures start to rise 10 degrees, flower buds appear, birds begin canoodling, and we get a newfound hop in our step. So we put on our capris from last year. And whoops – they don’t fit. So we start searching for healthier recipes and cut back on the brownies.
Summer: we’re in shorts and bathing suits for three months, and we’re hot! (as in, dripping sweat, not sexy)…so we’re committed to eat salads and fruit, and drink ice water.
Fall: temperatures drop, magazines come in the mail with all sorts of new casserole dishes and soup recipes…which must be accompanied by bread for goodness sakes! What do you take me for, a heathen?
Winter: It’s cold. It’s holiday time. It’s Christmas cookie time! It’s sweat pants time. It’s a-little-extra-body-fat-will-keep-me-warm time. Ya.
…and we’re back to Spring.
I did try on my capris – that was scary. I did clear out the pantry – that was sad. And I did start searching for lighter recipes – that was encouraging. I haven’t, however, given up the brownies yet. Baby steps.
This recipe is a good start. It’s also helping me work on that 50 pound bag of rice I have.
Shrimp Stir-Fry with Sugar Snap Peas
Prep time: 15 minutes
Cook time: 5 minutes
• 2 tablespoons vegetable oil
• 1 pound medium shrimp, shelled and deveined
• 8 ounces sugar snap peas, strings removed
• 1 cup low-sodium chicken broth
• 1/4 cup soy sauce (low sodium or gluten-free)
• 3 teaspoons rice wine vinegar
• 2 teaspoons chile garlic sauce
• 2 teaspoons cornstarch
• 2 teaspoons finely chopped fresh ginger
• 3 cloves garlic, chopped
• salt and pepper
• 3 scallions, chopped, white and green parts separated
In a bowl, whisk together the chicken broth, soy sauce, rice wine vinegar, chile garlic sauce, and cornstarch. Set aside.
Rub the ginger, garlic, and a sprinkle of salt and pepper all over the shrimp.
Heat the oil in a large nonstick pan or wok over high heat. Add the white scallions and saute for 30 seconds. Add the snap peas, sprinkle with a touch of salt and stir-fry until they’re crisp-tender, 1-2 minutes. Add the shrimp to the pan and stir-fry for about 1 minute. Whisk the soy sauce mixture and add it to the pan. Cook until the shrimp are opaque and the sauce has thickened, about 1 more minute. Toss the scallion greens in and remove from the heat.
Serve over white rice with some of the pan sauce.
Note: Most stir-fry dishes don’t seem to have enough sauce for the rice to soak up, so I made sure this recipe has plenty. No need to double it!
(inspired by Everyday Food)