We thought some stir fry sounded good this week, and it turned out to be a welcome non-dairy dish, since Dan woke up with a sore throat today. As often is the case, we found this recipe by pulling a cookbook off the shelf, and flipping through to look at the recipes - ultimately being drawn to a picture and decided to go for it. I served it over some boiled mai fun rice stick noodles, which I tranferred to the wok after everything else was out, so they could soak up the remaining sauce and bits of onion and stuff. The dish ended up really light and fresh tasting. Perfect for a sunny spring evening.
Sauteed Shrimp with Snow Peas
1 lb raw shrimp, peeled & deveined
2 cups fresh snow peas
1 green onion, chopped
1 Tbspn minced fresh ginger
2 Tbspn soy sauce
1/4 tspn sesame oil
Marinade
1 Tbspn cooking wine
1 tspn fresh lemon juice
1/4 tspn Old Bay seasoning
2 tspn cornstarch
Combine marinade ingredients in a bowl, then add shrimp, toss to coat, and marinate in the fridge for 30 minutes. Lightly spray a nonstick wok or frying pan with cooking spray and place over medium heat. Add shrimp to the pan, reserving the marinade for later, and saute the shrimp until they just turn pink (~2-3min). Transfer shrimp to a bowl. Add snow peas, onion, and ginger to the pan and stir fry for 1 or 2 minutes. Add reserved marinade, soy sauce, and shrimp to the pan. Mix ingredients well and continue to cook until most of the sauce is absorbed (~1-2min). Transfer to a serving dish, sprinkle with sesame oil, and serve hot.
(Recipe courtesy of Secrets of Fat-free Chinese Cooking.)
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