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Shrimp and Snow Pea Stir-Fry

December 2, 2014 by Dawna Stone

Shrimp and Snow Pea Stir-Fry
Servings
4
Servings
4
Shrimp and Snow Pea Stir-Fry
Servings
4
Servings
4
Ingredients
  • 1teaspoon honey
  • 1teaspoon corn starch
  • 2tablespoons tamarigluten-free
  • 2tablespoons vegetable stock
  • 3/4 cup quinoarinsed and drained
  • 1 1/2cup water
  • 2 tablespoons sesame oil
  • 1pound medium shrimppeeled and deveined
  • 2 green onionschopped
  • 1clove garlicminced
  • 1/2 head cabbagechopped or shredded
  • 2/3cup shredded carrots
  • 2cups snow peas
  • 2 teaspoons minced ginger
Servings:
Instructions
  1. To make the sauce: In a small bowl, combine honey, cornstarch, tamari, and vegetable stock and mix well. Set aside.
  2. To make the quinoa: In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Set aside.
  3. To make the stir-fry: In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Cook shrimp for 1 minute on each side (shrimp will not be completely done). Remove shrimp and set aside. Add onions and garlic to the pan stirring consistently for 1 to 2 minutes. Add cabbage, carrots, and snow peas, and pour on reserved sauce mixture and cook, stirring constantly, for 2 to 3 minutes. Add ginger and shrimp and cook for an additional 2 to 3 minutes or until shrimp is done.
  4. Fluff the reserved quinoa with a fork and divide it among 4 plates. Spoon the stir-fry mixture over the quinoa and serve.
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Filed Under: Dairy-Free, Gluten-Free, Healthy You! Recipes, Main Meals, Wheat-Free

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