Jun 292010
 
In my apartment, we receive the trifecta of cooking magazines.  My roommate gets Food and Wine and I get Bon Apetit and Cooking Light.  Now usually I just flip through to get ideas and so salivate a little over the beautiful food photos, but last month there was a recipe I saw in Cooking Light that I just had to try immediately for 3 reasons.  First, I knew I’d like the flavors.  Second, I was having an Asian cravin, not surprising.  And third and most importantly, I already had everything I needed in my pantry/fridge.  


Well I guess not everything…I had to run downstairs to grab some green onions and ginger but close enough.


I love stir fry meals during the week because it’s comes together really quickly, and sometimes I just want to be eating immediately.  This is about as quick as it gets.  Steps 1 through 4 below…saute garlic and ginger…add shrimp…add veggies…add sauce.  Anyone can handle that.  After it’s done cooking, you gently stir in the orange segments.  



Now it didn’t have a sticky take out sauce-goo, but it was incredibly light and fresh and full of flavor. I served it over some brown rice and with some sauteed baby bok choy.



Nutritional highlights: This meal has literally the entire food pyramid: whole grains, protein, veggies and fruit.  Shrimp is one of the lowest fat/calorie protein sources you can find.  Plus, the frozen variety is just as good as the fresh making it inexpensive and convenient for a week night meal.  


Garlic-Ginger Shrimp Stir Fry
adapted from Cooking Light


Ingredients

  • 1 1/4 pounds large shrimp, peeled and deveined (I used frozen ones from Trader Joe’s)
  • 1 teaspoon salt
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoon minced peeled fresh Ginger
  • 5 garlic cloves, thinly sliced
  • 1 cup coarsely chopped red bell pepper
  • 1 cup snap peas
  • 1 cup roughly chopped green onions
  • 3 tablespoons Shaoxing (Chinese rice wine) or dry sherry (I had dry white wine in my fridge so I just used that with a teaspoon of sugar mixed in)
  • 2 tablespoons rice vinegar
  • 1 cup orange sections, from 2 large oranges
Directions:
1.  Wash and defrost shrimp (if frozen).  Sprinkle with salt and toss.  Let stand 10 minutes.
2.  Combine oil, ginger, and garlic in a wok.  Place over medium-high heat and cook for about 3 minutes or until ginger and garlic begin to brown.
3.  Add the shrimp and stir fry for about 2 minutes.  Add pepper, snap peas, and 3/4 of the green onions and stir fry another 2 minutes. 
4.  Add wine and vinegar and bring to a simmer.  Cook for 1 minute until wine mixture gets a little syrupy.  Turn off heat and gently stir in orange sections.  Serve over steamed brown rice and sprinkle with remaining green onions.  
5.  Feel good about yourself for eating such a healthy meal and happy you made that awesome meal in half an hour. 

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