Pea pods were made for stir-fry dishes. This subtly flavored recipe calls for snow peas, but you could easily substitute snap peas. Serve with brown rice for a balanced and nutritious meal.
Ingredients
- 1 pound fresh or frozen medium shrimp in shells
- ½ cup reduced-sodium chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper (optional)
- 2 tablespoons vegetable oil
- 1 cup sliced onion
- 1 cup packaged fresh julienned carrots
- 12 ounces snow pea pods, trimmed
- 1 ⅓ cups hot cooked brown rice
Directions
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. For sauce, in a small bowl combine chicken broth, soy sauce, cornstarch, ginger, oil, garlic, salt and crushed red pepper.
- In a 12-inch skillet or a wok heat vegetable oil over medium-high. Add onion and carrots; cook and stir 3 to 4 minutes or just until beginning to soften. Add pea pods; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes more or just until shrimp are opaque. Add sauce; cook and stir until thick and bubbly.
- Serve shrimp mixture over rice.