GINGER SHRIMP, SUGAR SNAP PEA, AND CORN STIR-FRY  


Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish.

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons canola oil
3 teaspoons minced peeled fresh ginger
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 pound sugar snap peas, strings removed
1 cup fresh corn kernels (cut from about 2 ears) 
1/2 cup diced red bell pepper
3 green onions, thinly sliced on diagonal
2 teaspoons black or white sesame seeds (optional)

Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, 
and crushed red pepper in medium bowl. Let stand 1 hour.

Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp 
are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil 
to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, 
and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return 
shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with 
salt and pepper. Sprinkle with sesame seeds and serve.

Makes 4 servings.
   
Per serving: calories, 275; total fat, 9 g; saturated fat, 1 g; cholesterol, 168 mg; fiber, 
5 g 
 
Bon Appétit 
August 2003 
 
Submitted by Yacht VALHALLA