Archive for simply delicious

Salmon Croquettes Delight; Made With the Best Quality Sockeye

pic of salmon croquette
pic of salmon croquettes

Baked Salmon Croquette garnished with Lemon dill dressing

Baked Salmon Croquettes

Salmon Croquettes; wild Alaskan Red Salmon, Baked salmon croquettes uniquely shaped. Prepared with colorful sweet bell peppers, diced celery, scallions, Italian bread crumbs a hint of cayenne pepper and a dash of smoked paprika. Served golden brown and garnished with a drizzle of lemon dill dressing.


  • 3 cans of Red Salmon (wild Alaska) 7.5oz (213g) or (2) 14.75-ounce cans
  • 1 Tbsp. finely diced celery or 1 tsp. of celery seed
  • 2 Tbsp. of Orange bell pepper (diced small)
  • 2 Tbsp. of Red bell pepper (diced small)
  • 4 Scallions (green onions) finely chopped
  • 2 large eggs (beaten)
  • 1/4 tsp. of fresh lemon juice

    pic 4 salmon croquettes

    Red Sockeye Salmon

  • 1 cup of Italian bread crumbs
  • 1/2 cup of Panko bread crumbs
  • 1/4 tsp. Cayenne pepper
  • 1/4 tsp. Smoked paprika

Ingredients for Lemon Dill Dressing

  • 4 sprigs of fresh Cilantro (chopped)
  • 2 Scallion diced
  • 1/4 tsp. of garlic and parsley seasoning
  • 1 and 1/2 Tbsp. of fresh lemon juice
  • 1 Tbsp. of fresh chopped Dill or 1 tsp. of dried Dill Weed
  • 1/2 cup of Miracle Whip
  • 1 and 1/2 tsp. of Honey mustard
  • 1/4 tsp. of sweet relish
  • 1 Tbsp. of sweet Marsala

Preparation for Lemon Dill Dressing

  • In a medium size bowl combine all of your ingredients; use a fork or a whisk and stir for about three minutes
  • Do a taste test, you may want to add a dash of salt; if not cover and refrigerate until ready to use
  • Remove from refrigerator fifteen minutes before serving

Instructions for Salmon Croquettes

  • Open both cans of salmon, but do not remove salmon until you have drained all liquid from the can.
  • Hold each can under cold running water with salmon still in the can for about two seconds, now take a fork and press down on salmon allowing water to drain out of the can

Preparation before cooking

  1. In a large bowl add 1 can of salmon
  2. Prick salmon apart with a fork making sure to remove the visible small bone particle and loose skin; discard in sink
  3. Repeat this process with the other cans of salmon
  4. Combine bell peppers, green onion, celery, eggs, lemon juice, cayenne pepper and a 1/2 cup of Italian bread crumbs
  5. With a fork or spatula blend ingredients well, portion ingredients into four, six or eight parts with a spoon or spatula
  6. In a medium size bowl add a 1/2 cup of Italian bread crumbs and the 1/2 cup of Panko crumbs
  7. Using your hands begin to mold each section into an oblong shape
  8. Holding one salmon croquette at a time sprinkle bread crumbs all over, or you can roll them in bread crumbs
  9. Gently shake off excess bread crumbs
  10. Place salmon croquettes on a medium size plate and cover with plastic wrap; place in refrigerator for about thirty minutes to an hour
  11. Preheat oven 350 degrees F.
  12. Remove salmon croquettes from refrigerator and discard plastic wrap; sprinkle smoked paprika gingerly (carefully) on both sides
  13. Place croquettes on a non-stick cookie sheet; you may also line a cookie sheet with parchment paper in the case that you do not have a non-stick pan

Preparation while cooking

  1. Place croquettes in oven on middle rack; 350 degrees for twenty-three minutes
  2. If you have placed your salmon croquettes on parchment paper, remove them from the cookie sheet and put them on a Comal / iron skillet or another ‘broiler-safe’ pan
  3. Now put them under the broiler for two minutes or until golden brown; watch carefully so they do not burn
  4. If you did not use parchment paper, just make sure that your baking sheet is broiler safe and follow number 3.
  5. Serve on a platter or individual plate and garnish with lemon dill dressing; Buon Appetito my friends

Preparation time: 28 minutes
Cooking time: 25 minutes
Total time: 53 minutes
Servings: 6-8

Chef Ann Tips

What to buy:

My choice was the Red Sockeye Wild Salmon, however, the Wild Pink Salmon is another choice for this recipe if preferred. You can also buy Boneless Skinless Salmon in the can. Be prepared to pay more at the market.

How to prep Can Salmon:

You may or may not rinse canned salmon in cold running water before removing from the can and pouring into a bowl.

Be sure to remove the visible bone in the center of the salmon; better known as the (backbone).

Do not bother with the removal of all the little soft bones, they are all edible.

I do remove some of the loose skin found in the can, but not all of it. Just in case, you did not know; Omega 3 fatty acids are found in the skin of salmon.


Dried Celery seed is fine to use in this recipe if fresh celery is not available. For those of you that want more spice;double the Cayenne pepper, but keep in mind you will be tasting more heat than the real flavor of the Sockeye Salmon.

Size matters:

After mixing all of your ingredients into the salmon, decide how large you want croquettes to be. I would suggest 2.4 or 2.5 ounces per croquette for a party of four. You can portion them at five ounces each and that would yield a large croquette as featured at the top of my recipe. Also, if you do not care for the shape of my croquettes; by all means make salmon patties, and reduce the baking time by five to seven minutes.

About the Lemon Dill Dressing:

Plain Greek Yogurt or mayonnaise can be a substitute for the Miracle Whip. The use of sweet Marsala is optional. The best tip I can leave you with is to just put your whole heart into making this the best dish ever!

Helpful information

  • Icicle Seafood Inc. is a Seattle-based processor of the Arctic Star brand of canned “Wild Alaska Red Salmon”, used for my recipe.
  • Alaskan Star Inc. Seattle, Washington 98199 distributes this product.
  • This salmon is ‘wild caught’ in the U.S.A
  • One serving of this red salmon provides 800mg of EPA and DHA Omega-3 fatty acids.
  • Nutrition Facts about this product are as follows; serving size 2 oz. (56g / ¼ cup) Servings about 4, Calories 90, Fat Calories 40
  • This product has zero sugars, which should make any diabetic smile.
  • You may not find the Arctic Star brand in your market; here are some labels to consider. Deming’s, Honey Boy, Black Top, Trader Joes label, Raincoast Trading, and Vital Choice.

Icicle Seafoods, Inc


Scallops and Shrimp Thai Curry

photo 4 thai curry
photo 4 thai curry

scallops and shrimp Thai curry


Scallops and Shrimp Thai Curry, bay scallops bursting with flavor, mouth-watering shrimp, fresh zucchini, scallions and red Thai chiles in coconut milk.


2 dozen Bay Scallops Fresh or frozen look for (dry pack) if buying frozen

2 dozen large shrimp cooked (frozen)26-30 ct (peeled, deveined and tail-on)

1 large zucchini sliced thin

3 scallion diced small

1 teaspoon of minced garlic

1/4 teaspoon crushed/ground ginger

1 small yellow onion diced

2 Thai chile peppers (whole)

1 tablespoon crushed chile peppers

3 tablespoon red mild chile powder

photo 4 thai curry2

Well seasoned scallops and shrimp

4 tablespoons curry powder

1 tablespoon tumeric

1 tablespoons smoked paprika

2 tablespoons coconut oil

2 13.5 oz can of Coconut milk (sweet)



Rinse scallops and shrimp separately  in cold water, drain and pat dry with paper towel

Remove shell attached to tail on shrimp

Always rinse produce

♦ Chef Ann’s Notes:

This Scallops and Shrimp Thai Curry dish, is a tad bit pretentious in its level of heat. The use of sweet coconut milk will help to balance this luscious dish. However, for those of you that can’t take the heat simply omit the crushed red chile peppers and perhaps one of the Thai chiles. This will truly tone things down for you! I was able to achieve the great Thai flavor of this dish without using curry paste.

Preparation before cooking
  1. In a medium bowl add 2 tablespoons of yellow curry powder and 1 tablespoon of tumeric, 1 tablespoon of red chile powder, mix with a fork and add scallops. Make sure that scallops are well coated with seasoning.
  2. Cover and Place in refrigerator.
  3. In a medium bowl add 2 tablespoon of chile powder, smoked paprika, crushed chile peppers, 2 tablespoon of yellow curry powder. Mix with a fork and add shrimp.
  4. Cover and place in refrigerator.
  5. Chop zucchini in half and slice each half in thin slices at an angle/slant, and set aside.
Preparation while cooking
  • Tune in to your favorite music channel
  • Sing out loud while you put your whole heart into the making of this Thai Curry dish.
  • In a large non stick skillet add coconut oil and diced onion at medium high heat.  Sir for about a 1 minute then add minced garlic and ginger
  • Lower heat and add scallops, allow them to cook for about 1 and 1/2 minutes stir lightly
  • Remove scallops from skillet and place in a small dish
  • Add shrimp to the same skillet and stir mixture around in the skillet for 2 minutes
  • Pour in coconut milk and stir ingredients for about 1 minute, add Thai chile peppers (whole)and diced scallion
  • Reduce heat, cover and allow curry to simmer for 20 minutes
  • Stir every 5 minutes
  • Remove lid add scallops and zucchini at the last 5 minutes of simmering

    photo 4 thai curry

    Delicious Thai Curry

Wow you have just completed a mouth-watering dish of Scallops and Shrimp Thai Curry

Buon Appetite

Preparation time: 20 minutes

Cooking time: 20 minutes
Total time:  40 minutes
Servings: 4-6

Chef Ann’s Tip: 

Scallop and Shrimp Thai Curry, will pair delightfully with coconut or brown rice. 

Helpful information

When buying scallops or shrimp, I prefer frozen if I am unable to find fresh at my local supermarket. Here is a website I know you will find interesting.




Pork Loin Chops – Baked or Smothered

picture of baked pork loin chops

picture of smothered pork loin chops


These lovely pork loin chops can be taken to another level just by smothering them in my delicious gravy. Pork loin chops baked or smothered with sweet peppers and onions, such a savory dish.This takes comfort to a whole new place!


  • 2 large pork loin chops
  • 1 small red onion thinly chopped
  • 1 small green bell pepper thinly chopped
  • 1 orange bell pepper thinly chopped
  • 1 yellow bell pepper thinly chopped
  • 2 teaspoons of cream sherry
  • ½ teaspoon mild chili powder
  • ½ teaspoon of cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon of garlic powder
  • Pinch of black pepper
  • Pinch of salt

♦ Chef Ann’s Notes: This portion is optional for those that do not care for gravy.

Ingredients for Gravy:
  • 1 cup of chicken broth (low sodium or sodium free)
  • 1/3 cup of all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon crushed garlic
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin


Preheat oven at 350 degrees.

Preparation before cooking
  • Rinse pork chops in cold running water and pat dry with paper towel.
  • Wash and scrub all bell peppers thoroughly in cold water before cooking.
  • Peel onion and rinse in cold water and set aside.
  • In a small bowl add chili powder, cumin, garlic powder, paprika, salt, pepper and mix with fork.
  • Place chops on a medium size dish, slightly prick one side several times with a fork.
  • Pour cream sherry over both chops on prick side only.
  • With your fingers evenly spread or sprinkle dry ingredients of spices on both sides of chops.
  • Cover and place in refrigerator for 1 hour or overnight.
  • Chop red onion and all bell peppers in thin small pieces (julienne style) Remove and discard all seeds from the peppers.
Preparation while cooking
  • Remove chops from refrigerator and place in a cast iron skillet or in a baking pan.
  • Cover with lid and bake for 35 to 40 minutes. It will depend on the thickness of your meat. You want to make sure they are completely done inside .
  • You can make a small cut in each chop to make sure it is done or use a meat thermometer.
  • There should be no pink or red inside.

♦ Chef Ann’s Notes: This portion is also optional for those that do not care for gravy.

Creating your Gravy
  • Remove chops from skillet or baking pan and set aside and cover.
  • Place skillet or pan on medium heat and add flour to the meaty bits and pieces left in the pan.
  • With a fork or whisk vigorously stir and scrape the bottom of the iron skillet or pan making sure to lift all the tasty bits stuck to the bottom.
  • Add chicken broth and Worcestershire sauce and continue to whisk, increasing the heat almost to a boil but not quit.
  • Add crushed garlic, ground coriander and cumin stirring constantly until gravy starts to thicken, about 7 to 10 minutes.
  • Turn heat down low and add salt and pepper to taste.
  • Place chops in with the gravy, cover with lid and place back into the oven for 10 minutes.
  • Remove from oven, dinner will be ready in five minutes!

Five minutes before removing Smothered chops from the oven, prepare to cook peppers.

  • In a medium size pan at medium high heat, add 1 teaspoon of rice bran oil or olive oil.
  • Add onion, peppers and a dash of salt and pepper to taste.
  • Stir for about 3-4 minutes then cover and remove from heat.
  • You want a slight bite of crispness to your peppers when you serve them.

All I can say at this point is Bon Appetite!

Preparation time: 25 minutes
Cooking time: 1 hour
Total time: 1 hour 25 minutes
Servings: 2

♥ Chef Ann’s ‘Pork Loin Chops’ Tip:
  • I prefer the loin when cooking a pork dish. Because the loin is a better cut of meat. It is always lean, tender and juicy if you cook it properly.
  • Always cook pork thoroughly to eliminate an possible parasites.
  • Also if you can’t cook with wines, you may substitute with a sweet vinaigrette or Worcestershire sauce.
Helpful information


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Lemon Pepper Chicken

picture for lemon pepper chicken

picture for lemon pepper chicken


This mouthwatering delight, Lemon Pepper Chicken, will keep you coming back for more. You will dazzle your mouth with this savory citrus flavored dish.


  • 2 large boneless skinless chicken breast
  • 2 medium size yellow crook neck squash chopped small
  • 1 small bell pepper (sliced julienne style)
  • 1 small red bell pepper sliced thin (julienne style)
  • 1 small white onion chopped small
  • ½ cup of chicken stock or broth
  • 1 small lemon – use the zest and juice (seeds removed)
  • 2-3 tablespoons of lemon pepper seasoning
  • 1 teaspoon of garlic powder


♦ Chef Ann’s Notes for lemon pepper chicken:
  • Rinse chicken breast in cold running water and pat dry on paper towel.
  • Wash and scrub squash and peppers very well.
Preparation before cooking
  • Slice both chicken breast in half. Now take a fork and poke through all 4 breast on both sides.
  • With a sharp knife cut chicken into medium small chunks, place in a medium size bowl and squeeze the juice and zest of 1 lemon over all pieces of chicken.
  • Add garlic powder and lemon pepper seasoning making sure to cover every part of the chicken chunks.
  • Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
  • Chop both yellow squash ½ inch thickness and then chop in half. Set them aside.
  • Chop and dice onion in small pieces.
  • Chop peppers in half and discard seeds. Continue to slice in thin strips (julienne style) then chop strips one more time. Set aside until ready to cook.
Preparation while cooking
  • In a large skillet at medium high temperature add chicken broth, onion and marinated chicken. Make sure to use enough broth to cover chicken while cooking. Cook for 20 minutes with lid on, stirring occasionally.
  • Remove lid and add squash, peppers and garlic powder.
  • Lower heat and cover with lid for about 3 minutes, then remove from heat.
  • You may add salt and pepper to taste.

Bon Appetite

Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes
Servings: 4-6

♥ Chef Ann’s ‘Lemon Pepper Chicken’ Tips:
  • You can marinate the chicken breast up to 24 hours for a more intense flavor.
  • If you want thicker slices of meat, do not divide the two breasts. Use only enough chicken broth /stock to cover meat in skillet.
  • If you are wanting more of a sauce with this dish you may add more stock or broth while cooking.
  • Purchase fresh boneless skinless chicken breast if possible.

  • Frozen chicken breast will work but there is nothing better than fresh when preparing this dish!
Helpful information

Source: ‘Lemon pepper‘ – Wikipedia, the free encyclopedia

I hope you enjoy your ‘Lemon Pepper Chicken’ as much as we do!


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Turkey Meat Sauce Spaghetti – Simply Delicious

picture of sd turkey meat sauce spaghetti


Turkey meat sauce spaghetti is prepared with fresh herbs and spices that will delight your taste buds. Normally I would cook my sauce for about 2 hours, however my better judgment tells me to speed up the process just for you.

The spaghetti I have chosen for this recipe is rather fun to use. It cooks very fast which means, you will be eating sooner. There might be a few ingredients in this recipe that may be unfamiliar to you.

So for that reason alone I say why not try something new?


  • 15 large Roma tomatoes chopped small (5 – 6 cups)
  • 1 large red bell pepper diced small
  • 1 large green bell pepper diced small
  • 1 large yellow onion diced small
  • 1 orange bell pepper diced small
  • 6 Scallions chopped diced small
  • 2 tablespoons of minced garlic
  • 2 tablespoons of crushed fennel seed
  • 2 tablespoons of fresh oregano
  • 2 tablespoons of crushed rosemary
  • 1 teaspoon marjoram
  • 1 teaspoon of celery seed
  • 1 cup of fresh chopped spinach
  • 1 cup of chopped mushrooms
  • 1 pound of ground turkey meat or turkey sausage with casing removed
  • 4 cups of Tom Yum soup base starter (organic)
  • 4½ cups of water
  • 1½ cup of fine sweet marsala wine
  • 1 teaspoon of dry basil
  • 6 or 8 Tagliolini nests (pasta)
  • Salt
  • Pepper


♦ Chef Ann’s ‘Turkey meat sauce spaghetti’ Notes:
  1. Purchase juicy ripe Roma tomatoes with no blemishes.
  2. Make sure that peppers are large and firm to the touch; no soggy spots.
Preparation before cooking
  • Scrub and wash in cold water all of your tomatoes, peppers, mushrooms and scallions before chopping and dicing. Peel and rinse onion in cold water before dicing.
  • Rinse spinach very well and place in colander to drain.
  • Make sure spinach is dry before chopping into thin strips then set aside on a small dish.
  • Combine crushed fennel seed, marjoram, crushed rosemary and oregano in a small bowl. These herbs will be incorporated into the diced tomatoes while cooking. Chop and dice tomatoes in quarter pieces and pour into a tall stock pot (5¾ quart).

picture of ingredients

Preparation while cooking
  • In a large sauté pan (3½ quart) add 4½ cups of water and 3 cups of soup base stock. Note: Start this process after you add ground turkey to the fresh tomato sauce.
  • Bring to a rapid boil add a pinch of salt and Tagliolini nests (pasta).
  • Add a tablespoon of minced garlic and 1 teaspoon of dry basil. Gently stir so that pasta does not stick. Follow directions on the back of the package.
  • This should cook in only 5 minutes but sooner if you like al dente.
  • In a tall stock pot approximately (5¾ quart) add fresh diced tomatoes, soup base and sweet Masala wine. Bring to a boil for about 10 minutes, then lower heat and cook at medium high heat for 15 minutes.
  • Now combine fresh herbs, fennel seed, marjoram, crushed rosemary, oregano, mushrooms, 1 tablespoon of minced garlic and scallions.
  • Reduce heat to medium low for the remainder of time. Add salt and pepper to taste.
  • Allow sauce to cook for a total of 45 minutes.
  • Place ground turkey in skillet on medium high heat. With a fork or wooden spoon, crumble the meat. Now stir until turkey is almost done then add onion, celery seed, diced peppers and Salt and pepper to taste.
  • Cook until meat is thoroughly done, about 15 minutes. Remove from skillet and add turkey mixture along with your spinach to the tomato sauce.
  • Stir for a few minutes incorporating all the ingredients.
  • Cover with lid and allow the turkey to kiss the tomatoes and say I do, as they become one in holy matrimony…I mean, meat sauce.
  • You know…like, spaghetti and meat sauce.

Reach for your plates, a platter or bowls place your pasta and pour on that Simply Delicious Turkey Meat Sauce! Your guests are really in for a treat!

Bon Appetite

Preparation time: 25 minutes
Cooking time: 1 hour
Total time: 1 hour 25 minutes
Servings: 4-6

♥ Chef Ann’s ‘Turkey meat sauce spaghetti’ Tips:
  1. I use the Tom Yum soup base along with water because it adds great flavor to the pasta.
  2. Look for the (Pacific Brand) name and make sure “organic” is on the front.
  3. Also if your sauce is too thick and you want to thin it out a bit; just add some of the liquid from the pasta and 2 tablespoons of ketchup or more red wine.
  4. You will need to let it cook about 15 more minutes, making sure to stir ingredients well. This should do the trick for you. Also, you may use regular or thin spaghetti in place of the fancy Tagliolini nest pasta.
  5. Please note that the amount of garlic you use in this recipe can be optional.
Helpful information
  1. Vegetable stock or chicken broth may be used in place of the soup base. I like the fact that vegetable stock does not have MSG or additives (that I cannot pronounce).
  2. If you are unable to find this wonderful fancy shape pasta (Tagliolini Nest) try calling 1(888) 265-2848 or go to their website for help Colavita pasta/risotto.picture of pasta package for turkey meat sauce spaghetti

Source: Chef Ann’s original turkey meat sauce spaghetti recipe.



Snow Peas, Bok Choy and Shrimp Stir Fry – Simply Delicious Recipe

picture of the 'simply delicious' snow pea


Are you surprised to finally see a ‘Simply Delicious‘ recipe, ‘Snow Peas, Bok Choy and Shrimp Stir Fry‘? Greetings oh gracious followers, I thought I would give you a treat, my favorite Asian dish.


Prepare your taste buds for a culinary delight. This dish will have your taste buds jumping off the charts with flavor! The Bok Choy and Snow peas are loaded with delectable spices that pare so well with the savoy shrimp. Bon Appetite!

Recommended utensils needed to prepare this dish

picture of stir fry cooking utensils


  • 1 pound baby bok choy
  • 1 pound snow peas
  • 1 cup shiitake mushrooms
  • 1 medium white onion chopped small
  • 3 tablespoon crushed fresh garlic
  • 1 tablespoon crushed fresh ginger
  • 1 tablespoon garlic powder
  • 1 tablespoon white pepper
  • 2 teaspoons iodized (table or regular) salt
  • ¼ cup soy sauce
  • ¼ teaspoon rice wine vinaigrette
  • 3½ tablespoon 100% pure sesame oil
  • 1 tablespoon of lemon juice (fresh squeezed or from bottle)
  • 1 pound medium size frozen deveined shrimp
♥ Chef Ann’s ‘Snow Peas, Bok Choy and Shrimp Stir Fry’ Note

Why use frozen vs. fresh shrimp: Unless you live in an area or have access to fresh (not previously frozen) shrimp use frozen shrimp.

It’s preferable to buy shrimp frozen – most are sold in five-pound blocks – as fresh is rare and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks. Courtesy of ‘Tips for buying and cooking shrimp’ by Mark Bittman

“When it comes to buying shrimp, “fresh” is not always better…” Excerpt from LA Times Test Kitchen Tips


Preparation before cooking
  • Shrimp: Place frozen shrimp into a strainer. Rinse with cold running water for about 5-7 minutes. Making sure to rotate the shrimp to make sure that they are thawing out. Place in a strainer and allow to drain before you cook them.
  • Bok choy: Place bok choy in a large bowl of water (enough to completely cover the bok choy),  lemon juice and 1 teaspoon of salt, for about 4 minutes. Rinse in cold water for another 4 minutes making sure to run your finger over all the leafs. When your water is clear of debris place in a colander, until ready to cook.

♦ Chef Ann’s quick note: You may chop bok choy or leave it whole when cooking.

  • Snow peas: In a large bowl of cold water place snow peas, add 1 teaspoon of salt and let soak thoroughly for about 4 minutes rinse and drain. Cut the ends of each snow pea and set aside till ready to cook.
  • Shiitake mushrooms:

♦ Chef Ann’s quick note: Remove stems from mushrooms and discard unless you want to add them to this dish.

  • Place mushrooms in a colander and run under cold water.
  • Rinse thoroughly for about 2 minutes, removing all dirt. Lay them down on a paper towel and peel the top layer off of each mushroom and discard (optional). Now begin chopping or slicing mushrooms and place in a bowl and set aside until ready to cook.
  • Onions: Peel onion and chop medium small pieces and set aside till ready to cook.
Preparation while cooking
  • Place shrimp in a bowl and add garlic powder, white pepper, 1 teaspoon of crushed garlic and 1½ tablespoon of sesame oil. Blend all ingredients using hands or spoon, cover bowl and set aside.
  • Pour remaining sesame oil in a large wok or skillet at medium high heat.
  • Add onion, ginger, snow peas, bok choy and remaining crushed garlic. Stir with large wooden spoon for about 4 minutes on high heat, making sure that all ingredients are blending without sticking.
  • Add rice wine vinaigrette and continue to stir for 1 minute. Remove from heat and place in a large bowl.
  • Place wok or skillet back on the burner. Add shrimp and mushrooms, stir until shrimp begins to plump and take on a beautiful mild pink color, about 2 minutes. Pour in soy sauce, add vegetables and stir fry for 2 minutes.

Remove from heat and Serve!

Preparation time: 40 minutes
Cooking time: 8-10 minutes
Total time: 50 minutes
Servings: 4-6

Helpful information on snow (snap) peas

“…snap peas also help you meet some of your vitamin and mineral needs, including vitamin C, folate and potassium. You need vitamin C to repair tissue. It is also an antioxidant that protects your cells from damage by free radicals. Folate is a B vitamin that helps make new cells. Women who are pregnant or may become pregnant need adequate amounts of folate to prevent spinal cord defects in their babies. Potassium is a mineral needed for building proteins and muscle, and it also helps control the acid-base balance in your body.” Source: – ‘Nutrition Snap Peas