When in Doubt, Make Stir Fry (Shrimp and Snow Peas)

I am usually at a loss for what to do with peas and green beans.  Growing up, the only way I ever tasted green beans was boiled for hours with fat back—the Southern way—but I didn’t care for the mushy result, so I haven’t cooked many green beans in my life.  More on green beans later, as I’m sure we’ll have some in the CSA this summer.

I have to confess.  Whenever I say we’re having stir fry for dinner, my husband cringes and says “um, oh…” meaning “why will she not stop beating this poor horse already.”  I’ve had a few (OK, a few dozen) stir fry disasters.  Actually, after several years of intermittent tries, I finally produced the first actually edible one a couple months ago (a simple spicy beef and ginger concoction).  This may seem obvious, but (I think) I figured out what I was doing wrong:  1) I never realized that the pan should be really hot before you add the protein, 2) I didn’t remove the protein before cooking the veggies, and 3) I didn’t realize how quickly a true stir fry should cook.  This, of course, resulted in stir fry (beef, chicken, tofu, pretty much any protein I tried) with the texture of shoe leather. 

Back when I was a Food Network addict, I seriously considered trying to get Tyler Florence to come to my house for a stir fry Food 911.  (Of course, I was merely selflessly trying to help others who may also be stir-fry challenged by inviting the nicest and hottest chef on television to my home… yes, selfless.  Anyway, that show is no more, but TF is still dreamy, I mean an admirable culinary professional.  Ahem… but not as dreamy as my adoring husband of six years, of course.)

My CSA box this week had about 8 ounces of snow peas (I weighed them before trimming the ends), and I have been anxious to use some of that fantastic garlic bulb, so I decided to tempt fate again with a stir fry.  Much to hubbie’s surprise, it tasted great (he even said so)!  This recipe made enough to feed two adults as a main (only) course. 

Here’s what I did:

Heat over medium-high heat in large non-stick skillet or wok until almost smoking:

• 1 tablespoon peanut oil

Add and cook for 30 seconds:

• 1 teaspoon crushed red pepper, or more to taste (optional, but good if you like spicy)

Add and cook until pink, 2 to 3 minutes:

• 2/3 pound large raw shrimp, peeled and deveined (about 20 shrimp)

Remove to a clean bowl.

Add to skillet, still over medium-high heat, and cook for 30 seconds:

• 1 tablespoon peanut oil
• 2 big cloves garlic (about 2 tablespoons), finely chopped
• 2 tablespoons fresh ginger, minced

Add to ginger and garlic and cook over medium-high heat for about 5 minutes, until the veggies start to brown a little:

• 8 ounces (about 2 cups) snow peas, ends trimmed
• 1 red bell pepper, sliced (optional)

Once the veggies are nicely cooked, add the shrimp back to the pan, stir to combine and remove from heat.  To finish, add and stir in:

• 2 tablespoons soy sauce
• ¼ cup fresh cilantro, chopped
• Juice of ½ lime

Garnish with:

• 2 to 3 tablespoons slivered almonds (optional)

Serve over brown rice or barley.  (I was in a rush so I used pearled barley; it cooks in about 30 minutes, where brown rice takes about an hour.) 

 

Comments

[Heather Lalley]

Yum! Looks like you mastered the stir-fry. I predict many of them in my CSA future -- so thanks for the tips. Might even have one on the menu later this week -- had bok choi in the box! Thanks for posting!

[Laurie Ashton Farook]

Looks great!

You know, everything has a learning curve, and there's no way anyone can be expected to psychically know something without being taught it, so don't be so hard on yourself. And I've had a few losers, too. :)