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Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry

Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry


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Ingredients

  • 1 pound uncooked large shrimp, peeled, deveined
  • 3 teaspoons minced peeled fresh ginger
  • 2 large garlic cloves, minced
  • 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)

Recipe Preparation

  • 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.

  • 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.

Nutritional Content

One serving contains the following: Calories (kcal) 275 Fat (g) 9 Saturated Fat (g) 1 Cholesterol (mg) 168 Dietary Fiber (g) 5Reviews Section

Stir-Fried Shrimp With Snow Peas and Red Peppers

This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.

Ingredients

  • ¾ pound snow peas or sugar snap peas, strings and stems removed
  • 2 teaspoons cornstarch
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 1 pound medium shrimp, shelled and deveined
  • ½ cup chicken or vegetable stock
  • 2 tablespoons vegetable, peanut or canola oil
  • 1 tablespoon chopped fresh ginger
  • 3 large garlic cloves, green shoots removed, minced
  • 1 red bell pepper, cut into 1-inch squares
  • 3 scallions, trimmed and cut into 1-inch lengths, dark green parts separated
Nutritional analysis per serving (4 servings)

Preparation

  1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
  2. In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
  3. Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
  4. Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

Advance preparation: This is a last-minute dish, but you can have everything prepped hours ahead. Refrigerate until ready to cook.


I am a food blog

Skip the takeout and make this shrimp and snap pea stir fry at home. It’ll take less time than delivery, it’ll be healthier, and you’ll feel like you accomplished something. #winning!

Cooking Notes

Frozen food has a bad reputation, but the truth is, frozen shrimp is king! They get flash frozen at sea or when they come to the docks, so that means that they’re preserved at the height of their freshness. That makes them the perfect protein to keep in the freezer. You can defrost them three different ways: the night before in the fridge in the package they came in a big bowl of cold tap water for about 30-40 minutes or out of their package, floating in running cold tap water for 15-20 minutes. Make sure whichever way you go, to pat them dry before cooking. Dry shrimp sear better.

Ingredient Notes

The main flavors in this sweet and spicy dish come from soy sauce, sambal oelek, rice vinegar, tomato paste, and sugar. You can find sambal oelek in the Asian aisle at the grocery store – it comes in a clear bottle with a green lid on top and is a chunky chili garlic paste. It tastes fresh and flavorful and you can use it as a cooking ingredient or as a condiment. If you don’t have rice vinegar, you can sub regular white vinegar, but rice vinegar is pretty easy to find and it has a lovely lightly sweet flavor to it. As for the tomato paste, pick up the tomato paste that comes in a tube and keep it in your fridge – it’s the best little umami booster.

What do you need?

A simple non-stick frying pan is your friend. If you have a wok, use it! Also, make sure you make some rice when you get home so it’s fluffy and ready for you when you’re done stir frying.


How To Make Shrimp Stir Fry?

  1. In a bowl whisk all ingredients mentioned under the list ‘For sauce’.
  2. High heat a wok. Add sesame oil and wait until sesame oil is really hot (toasted sesame oil).
  3. Stir fry fresh ginger and garlic in the wok for 5 seconds. Add scallions and toss few times. Throw in clean shrimps and cook 30 seconds high heat. Season the shrimps with pepper (do add red chili flakes if you like to add a bit of kick to the dish) and salt.
  4. Add snow peas to the wok. Toss few times.
  5. Pour the sauce and give it a good stir. Keep stirring to avoid sauce turning hard or turning into lumps.
  6. Once sauce is slightly thickened, garnish with spring onions, sesame seeds and remove from heat.
  7. Serve this gingered stir fry shrimp and snow peas with brown rice immediately.

Spicy Shrimp Stir Fry

1/2 cup chicken stock
1/2 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
2 teaspoons Tabasco sauce or more
2 tablespoons peanut oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 pound large shrimp, peeled and deveined
1 bunch green onions, cleaned and cut into one inch lengths
hot cooked rice


What are the best vegetables to stir fry?

You can swap out any of the vegetables in this veggie stir fry recipe for the ones that you like best. In total, I used about 8 cups worth of vegetables for this recipe. Here are some great options:

  • Sweet Peppers
  • Zucchini
  • Carrots
  • Broccoli
  • Onions (yellow, white or red)
  • Pea pods
  • Cabbage
  • Asparagus
  • Mushrooms
  • Spinach
  • Kale

Ingredients in Shrimp Ramen Stir Fry

Sesame oil. I use sesame oil to cook the shrimp and the veggies. I love the nutty flavor it adds, but you could also use coconut oil, canola oil, or olive oil.

Shrimp. I LOVE the Trader Joe’s Frozen Argentinean Shrimp. They’re pretty large, cook up plump, and have this wonderfully sweet flavor and tender texture similar to lobster. Love love love them.

Veggies. You can really use whatever you like here. I love the combination of snap peas and shiitake mushrooms. Snap peas add a nice bit of crunch and texture to the dish, and the mushrooms soak up the sweet sauce, which make them pretty irresistible.

Onion and garlic. Never make a stir fry without onion and garlic.

Tamari. I prefer to use Tamari in Shrimp Ramen Stir Fry, because it has a little bit more depth of flavor than plain soy sauce. However, if you’re using ingredients you have on hand, feel free to swap it out for soy sauce.

Brown sugar. I really wanted a combination of salty and sweet here, so I adding in an equal amount of brown sugar to Tamari. Brown sugar also helps to thicken the sauce so you don’ have to add any cornstarch.

Chicken Stock. We need to use chicken stock to cook the noodles and to dilute the soy, brown sugar, and rice vinegar a little bit. Use a good-quality low-sodium chicken stock or broth so you can control the amount of salt that goes into the dish.

Rice Vinegar. I add in rice vinegar for a little additional acidity in the sauce. It’s a subtle addition, but one that really rounds out all the flavors.

Ramen Noodles. I know, I know. Ramen noodles aren’t exactly healthy. However, they cook up in virtually no time at all. They’re chewy and so delicious. And you can cook them directly in the sauce. And I mean, who doesn’t love ramen noodles?


GINGER SHRIMP STIR-FRY with SNAP PEAS

1 lb uncooked shrimp, peeled and deveined (I used 26-30′s)
2 T canola oil
3 t minced fresh ginger, divided
2 large garlic cloves, minced, divided
1/2 t GINGER ZING! Infusions Sea Salt from Salts of the 7 Seas
1/4 t crushed red pepper flakes
1 lb sugar snap peas, strings removed
1 c corn kernels (I’ve used frozen and fresh. There’s no need to thaw the frozen kernels.)
1/2 c diced red bell pepper (about half a pepper)
3 green onions, thinly sliced on the diagonal

What You Do
Combine the shrimp, 1 tablespoon of canola oil, 1 1/2 teaspoons of the ginger, 1 of the minced garlic cloves, the salt, and the crushed red pepper in a medium bowl. Stir to coat the shrimp. Let the shrimp marinate in the refrigerator for an hour.
While the shrimp are marinating, prep the vegetables. Place the sugar snaps, corn, red bell pepper, and green onions in a large bowl. Add the remaining ginger and garlic to the vegetables and toss lightly.
Heat wok over high heat (you can also use a large nonstick skillet). When the pan is very hot, add the shrimp mixture. Move the shrimp around in the wok and cook for about 2 minutes, until they are just opaque in the center. Remove the shrimp from the wok and place in a clean bowl.
Add the remaining 1 tablespoon of canola oil to the wok. Add the vegetable mixture. Stir fry the vegetables until desired tenderness. Add the cooked shrimp and sprinkle Ginger Zing! on top. Serve over rice.


Prawns & Snow Peas with XO Sauce | Five Minute Recipe | Easy Wok Cooking

Full recipe link: http://adamliaw.com/recipe/prawns-snow-peas-with-xo-sauce/.
Follow me on Instagram for more recipe ideas: https://www.instagram.com/adamliaw/.
This dish is ready in the blink of an eye and really drills home the benefits of having a good homemade XO sauce in the fridge. This is the kind of thing that would cost you $30 in a restaurant, but you can make it yourself in less than 10 minutes. Instead of homemade XO sauce you can use a good-quality store-bought variety, but for the reasons I explained in my previous post and video, I think it’s much better to make your own.

Video taken from the channel: Adam Liaw


Beef with Snow Peas

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe.

You&rsquove probably already figured that out by now.

I was cooking my Thanksgiving recipes yesterday&ndashchopping and rinsing and brining&ndashand out of the blue, I knew.

It came to me in a vision. I saw it written on a bright white wall. &ldquoRee,&rdquo the bright white wall read. &ldquoYou must make beef with snow peas. It is your destiny.&rdquo

I have long since stopped trying to ignore visions of words written on bright white walls. Every time I follow what the words on the wall tell me to do, things have always worked out okay in my life!

What about you guys? How often do you do what the bright white wall tells you to do?

Oh. You don&rsquot see visions of words written on bright white walls?

Let&rsquos just make the beef with snow peas and forget this ever happened&hellipokay?

My favorite meat for stir fry is flank steak, because it remains so, so tender when you slice it very thin. And the flavor is totally phenomenal. With a very sharp knife&ndashcut it into very thin strips. You&rsquoll want to slice against the grain, slightly on a diagonal (rather than a ninety degree angle to the grain.)

Look at that beautiful, beautiful beef. Pure, unadulterated, and perfect.

Yes, I&rsquom married to a cattle rancher. Why do you ask?

Grab some soy sauce. I used regular, but if you have low-sodium, it&rsquos a smarter choice

Some sherry&hellip(either cooking or regular sherry is fine.)

Brown sugar. &lsquoCause a little sweetness is so dang good in situations like this.

Some minced fresh ginger. There&rsquos nothing in the world like it.

Sometimes I slice the peel off of ginger, take a big whiff, and can&rsquot believe what I&rsquove just experienced. I have similar reactions when I smell:

Rosemary
Cilantro
Lemongrass

I close my eyes and want to die from bliss when these scents enter my world.


Watch the video: Πατζαροσαλάτα με γαρίδες (June 2022).