By Theresa Menke, Dietetic Intern [University of Minnesota – Fairview]
With warmer weather comes more fresh produce! It’s time to make room for fresh dishes featuring your favorite veggies.
Snow peas are a spring favorite. They’re crunchy and sweet to please all ranges of flavor profiles. Packed with vitamins A, C, and K and iron, snow peas are a great vegetable to incorporate into a wide variety of recipes. You can incorporate snow peas into your diet this spring with the following recipe, which combines snow peas with shrimp and ginger for a zesty and delicious dish.
Stir-Fried Snow Peas and Shrimp with Ginger
Adapted from AllRecipes.com
- 1 tbsp. salt
- 2 cups cold water
- 1 lb. shrimp, peeled and deveined
- 2/3 cup chicken broth
- 4 tsp. rice wine or dry sherry
- 1 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1 1/2 tsp. sugar
- 1/4 tsp. ground white pepper
- Olive oil
- 2 tbsp. minced garlic
- 2 tsp. minced fresh ginger root
- 6 oz. snow peas, strings removed
- 1 small orange bell pepper, chopped
- 2 tbsp. chopped chives
- Juice from 1 lime
- Cooked brown rice
- In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimp and dry on paper towels.
- In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar and pepper. Set aside.
- Heat 1 tbsp. olive oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger and 2 teaspoons olive oil. Stir in snow peas, pepper, chives and 1/4 teaspoon salt; stir-fry 1 minute more.
- Stir broth mixture into skillet, and continue cooking until sauce thickens. Season with lime juice to taste. Serve over brown rice and garnish with cilantro.
- For a quicker prep time, use pre-cooked shrimp.
- For a more heart-healthy option, use low-sodium broth and soy sauce.
Per serving: 200 calories, 5 grams fat (1 gram saturated fat), 5 grams carbohydrate (2 grams sugar), 2 grams fiber, 800 mg sodium