I love the fresh flavors that come together in this stir-fry and I love that it is loaded with vegetables. I still haven’t found a better way to get my husband and kids to eat their veggies.
You can make the dish in a skillet or a wok. I typically use my wok for all stir-fry recipes but this time I used my new skillet and it worked better than I expected. Now I’m torn for what to do in the future.
I used cabbage, carrots and snow peas in the recipe but the beauty of stir-fry is that you can substitute nearly any vegetable for another. Use your imagination and become inventive. You’ll be amazed at how many unique recipes you can make by simply changing up the vegetables. Try red peppers, broccoli and spinach or bean sprouts, celery and yellow peppers. There’s no end to the combinations you can come up with. I found that if I let my kids chose the vegetables, they are even more excited about the final dish.
I like to prep all my ingredients before I get started. I cook the shrimp first and set it aside. It won’t be completely cooked, but don’t worry, it’s going back into the stir-fry and will cook for an additional few minutes until done.
I just love how vibrant and fresh the veggies in this dish look. Not only does it taste great, but it makes me feel good about what I’m eating.
Olive oil is my go-to oil for nearly every recipe but I think sesame oil is the only way to go for stir-fry. The sesame oil gives the dish an authentic flavor making it feel like I could have ordered it at a 5 star restaurant.
For a little extra health kick, I like to use protein-packed quinoa instead of white or brown rice but use whatever base you prefer – just remember brown rice is always better than white but it takes nearly twice as long to prepare so plan ahead whenever a recipe calls for brown rice.
Wow the whole family with this shrimp and snow pea dish. Let me know what you think.
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| Servings |
| 4 |
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Shrimp and Snow Pea Stir-Fry
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- 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
- To make the sauce: In a small bowl, combine honey, cornstarch, tamari, and vegetable stock and mix well. Set aside.
- 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.
- 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.
- Fluff the reserved quinoa with a fork and divide it among 4 plates. Spoon the stir-fry mixture over the quinoa and serve.
