Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish. Ingredients:
1 pound uncooked large shrimp, peeled, deveined |
2 tablespoons canola oil |
3 teaspoons minced peeled fresh ginger |
2 large garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon dried crushed red pepper |
1 pound sugar snap peas, strings removed |
1 cup fresh corn kernels (cut from about 2 ears) |
1/2 cup diced red bell pepper |
3 green onions, thinly sliced on diagonal |
2 teaspoons black or white sesame seeds (optional) |
Directions:
1. Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.
2. Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.
3. Per serving: calories, 275; total fat, 9 g; saturated fat, 1 g; cholesterol, 168 mg; fiber, 5 g Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
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