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.
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.