5-minute summer stir-fry
3
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
340-g pkg frozen uncooked shrimp, peeled
2 bell peppers, preferably 1 orange and 1 red
2 cups sugar snap peas or snow peas, strings removed
1/2 cup stir-fry sauce, preferably Kikkoman
2 cups baby spinach
Instructions
Defrost shrimp following package directions. Pat dry with paper towels. Slice peppers into long strips.
Lightly coat a large, wide frying pan with oil and set over high heat. When hot, add shrimp. Stir often just until shrimp begin to turn pink, 2 minutes. Then add peppers, peas and sauce. Stir frequently until peppers are tender-crisp, 3 to 4 minutes. Stir in spinach just until wilted. Excellent over rice or vermicelli noodles.
Nutrition (per serving)
Calories 181, Protein 21.5g, Carbohydrates 16.9g, Fat 3.1g, Fibre 4.2g, Sodium 609mg.
We love stir-fries because you can throw in all sorts of great seasonal veggies. A generous shake of store-bought stir-fry sauce quickly and easily adds that classic Asian taste.
Sprinkle with...
* shredded fresh basil or coriander * toasted sesame seeds * thinly sliced green onions * toasted cashews * slivered almonds * hot chili flakes
Stir in...
* chopped tomato * sliced zucchini * green beans * baby bok choy * sliced bamboo shoots * chopped celery * hot chili-garlic sauce
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