Friday, November 2, 2012

Five-Minute Stir-Fried Shrimp & Pea Shoots (serves 1-2)

This is a quick and simple stir fry that is also tasty.  I actually prefer to cook and eat pea shoots instead of the peas.  The shoots are very tender and delicious.  Once you have eaten it you will enjoy it too. 

Five-Minute Stir-Fried Shrimp & Pea Shoots (serves 1-2)


1/2 lb large shrimp (21-25 count*), cleaned, shells removed and butterflied
1 lb pea shoots, washed well and cut into 4-inch lengths
4 garlic cloves, chopped
2 t grated ginger
1 T fish sauce
1 T canola oil


1) Heat oil in a large pan or wok over medium high heat.
2) Add garlic and ginger, saute for 30 seconds to 1 minute.
3) Add shrimp and cook for 2 minutes, frequently turning to cook thoroughly  remove and reserve in a dish or bowl.
4) Add pea shoots in the pan or wok.  Cook for 1-2 minutes.
5) Return the shrimp back into the pan or wok, add fish sauce, stir and cook for 30 seconds to 1 minute.
6) Remove and serve with rice.

*When you buy shrimp it comes with a size number that represents the count per pound.  For example, "21-25" means that there are about 21 to 25 shrimp in a pound.  In general the lower the number the higher the price.  Big shrimp are expensive!
*The pea shoots may be called/labeled as bean leaves.  These are sold in some Asian markets.

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