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
- 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
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.