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

picture of the 'simply delicious' snow pea

Surprise!

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.

Description

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

Ingredients

  • 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

Directions

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.
Cooking
  • 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: livestrong.com – ‘Nutrition Snap Peas


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