Shrimp Stir-Fry with Sugar Snap Peas has your busy weeknight covered – on the table in 20 minutes!
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
- 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
- 1 pound medium shrimp , shelled and deveined
- 2 tablespoons vegetable oil
- 3 scallions , chopped, white and green parts separated
- 8 ounces sugar snap peas , strings removed
- cooked white rice , for serving
- 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.