Seriously you guys, I don't know where the month of June went. Yesterday I was cooking Thanksgiving dinner and this morning I woke up and it was the last day of June.
Yeah, I'm not sure how that happened either.
In the midst of this beautifully busy, hilariously hectic life, I find myself gravitating toward quick, simple, easy, yet yummy dinners. This one proved to be another home run in our household.
Easy? Healthy? Fast? Tastes like takeout? Mmm yes. You had me at easy.
Shrimp & Snap Pea Stir-Fry
From Rachel Ray Magazine
2 tbsp canola oil
2 cloves garlic, thinly sliced
2 cups sugar snap peas
1/2 cup canned sliced water chestnuts, drained
12 oz large shrimp, peeled and deveined
2 tbsp ponzu sauce
3 cups cooked long-grain white rice
1. In a large wok, heat 1 tbsp oil over medium high. Add garlic and cook about 30 seconds, until fragrant. Add the sugar snap peas and water chestnuts; season and cook, stirring, until the peas are crisp-tender, about 2 minutes. (The recipe did not mention what to season with, but I found that a little bit of salt, pepper, and a dash of crushed red pepper worked wonders.) Transfer to a medium bowl.
2. In the same skillet, heat the remaining 1 tbsp oil over medium-high. Add the shrimp in a single layer. Cook, without stirring, until pink on the bottom, about 2 minutes. Turn the shrimp, add the ponzu and cook until the shrimp are cooked through, about 2 minutes. Stir in the vegetables; cook until heated through, about 2 minutes. Season (again not specific, but I used the same seasoning method as above) and serve with rice.
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