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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 1/2 tablespoons olive oil |
1 pound medium shrimp, peeled and deveined, or sea scallops |
1/3 pound (1 1/2 cups) sugar snap peas |
2 tablespoons water |
6 ounces spinach or watercress |
1 recipe lemon-herb sauce |
cooked rice |
Directions:
1. Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the seafood and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peas and water. Cover partially and cook, stirring occasionally, until bright green, about 1 minute. Add the spinach or watercress and the Lemon-Herb Sauce. When it starts to bubble, add the seafood. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice. Tip: Chicken or tofu can stand in for the seafood, and asparagus can substitute for the snow or sugar snap peas.
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