Shrimp and Peas
- Lactose free
- Low calorie
- Low carb
- Easy recipes
In June we can use wonderful fresh peas for this simple Chinese dish, but frozen peas will do nicely for the rest of the year.
Ingredients
- 2 tsp (10 mL) grated gingerroot
- 1 tbsp (15 mL) Chinese rice wine, sake or dry sherry
- 1 lb (500 g) small shrimp, peeled and deveined
- 2 tsp (10 mL) cornstarch
- 1/2 tsp (2 mL) sesame oil
- 1/4 tsp (1 mL) salt
- Pinch white pepper
- 2 tbsp (30 mL) peanut or vegetable oil
- 1 shallot, minced
- 2 cups (500 mL) cooked fresh peas or thawed frozen peas
- 1/3 cup (75 mL) chicken stock
Preparation
Mix gingerroot with wine; let stand for 2 or 3 minutes. Strain through fine sieve into bowl, pressing down on solids to extract liquid; discard solids. Stir in shrimp, cornstarch, sesame oil, salt and pepper.
Heat oil in wok or skillet over high heat; fry shallot until fragrant but not browned, about 30 seconds. Add shrimp mixture; stir-fry until pink, 1 to 2 minutes. Stir in peas and stock; stir-fry until peas are heated through and sauce coats shrimp and peas, 2 to 3 minutes.
Makes 4 servings.
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