Wednesday, September 7, 2016

Shrimp and Snow Peas Stir Fry

This is a great, quick and easy stir fry. It is great with rice and while the rice cooked, the stir fry can be put together. You can vary this by adding whatever vegetables you have - we think most vegetables will work for this. Another thing that may have been fun to add is some water chestnuts - this would have added a satisfying crunch to the plate.
Here is the inspiration recipe:


Stir Fry 


2 cups uncooked white rice
3 tablespoons lower-sodium soy sauce
1/2 teaspoon crushed red pepper
1 tablespoon cornstarch
3 tablespoons canola oil, divided
1 tablespoon minced peeled fresh ginger
1 pound large shrimp, peeled and deveined
6 garlic cloves, minced
1 cup vertically sliced onion
1 cup thinly sliced bell pepper
1 cup snow peas
1 cup unsalted chicken stock


1. Cook rice in a rice cooker

2. Combine soy sauce and crushed red pepper in a bowl. Stir in cornstarch with a whisk until smooth.

3. Heat a large wok or skillet over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add ginger, shrimp, and garlic; stir-fry 3 minutes. Remove shrimp mixture from pan. Return pan to high heat; add remaining 1 1/2 tablespoons oil. Add onion, bell pepper, and snow peas; stir-fry 3 minutes. Add soy sauce mixture, stock, and 1/2 cup water to pan; bring to a boil. Stir in shrimp mixture and basil; cook 1 minute. Serve with farro.

What we liked:

Easy, quick and delicious!

What we didn't like:

Nothing, it was great

What Kaspian thought about it:

He was more into his chicken nuggets. 

Next time:

No Change :) 

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