Have you ever made a recipe that sounded like it should be fabulous on paper but it ended up being tasteless? That’s been my experience just about every time I’ve made stir frys. The vegetables turn out limp and lifeless and the meat has little or no taste. This time I tried something different. I’ve become a true believer in the theory of “layers of flavor”. This means to season all the different components of a dish so that the final product is more flavorful and more complex. In this instance, it added a little time to the process but it was well worth it. Marinading the shrimp for a few minutes gives the entire dish a huge boost. Also adding fresh cilantro at the end perks up flavor and pulls everything together.
Asian Shrimp with Sugar Snap Peas
- 1 lb cleaned and deveined medium shrimp
- 8 oz package of sugar snap peas
- 1 red pepper cut into 1/2 inch strips
- 3 green onions diced
- 4 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbls oyster sauce
- 1 tbls hoisin sauce
- 1 tsp sriacha
- 4 tsp low sodium soy sauce
- 2 tsp sesame oil
- 1/4 cup chopped fresh cilantro (optional)
- 3 cups cooked white rice
- Combine hoisin sauce, oyster sauce, sriacha and 2 cloves garlic in medium bowl. Add shrimp and mix well to coat. Marinade for 20 minutes.
- Heat large skillet over medium heat. Add sesame oil.
- Add remaining garlic and ginger. Saute for 1 minute.
- Add peas and peppers. Cook until peas begin to soften. Add soy sauce.
- Add shrimp and green onions. Saute until shrimp are cooked through- about 5 minutes. Remove from heat.
- Serve stir shrimp and vegetables over rice. Sprinkle with cilantro.
Notes: Cook the vegetables just until they’re tender crisp.