STIR FRY WITH PEA PODS RECIPES

SHRIMP AND PEA POD STIR-FRY RECIPE | EATINGWELL

Shrimp and Pea Pod Stir-Fry Recipe | EatingWell image

Pea pods were made for stir-fry dishes. This subtly flavored recipe calls for snow peas, but you could easily substitute snap peas. Serve with brown rice for a balanced and nutritious meal.

Provided by Diabetic Living Magazine

Total Time 30 minutes

Number Of Ingredients 14

Ingredients

1 pound fresh or frozen medium shrimp in shells
½ cup reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon crushed red pepper
2 tablespoons vegetable oil
1 cup sliced onion
1 cup packaged fresh julienned carrots
12 ounces snow pea pods, trimmed
1?? cups hot cooked brown rice

Steps:

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. For sauce, in a small bowl combine chicken broth, soy sauce, cornstarch, ginger, oil, garlic, salt and crushed red pepper.
In a 12-inch skillet or a wok heat vegetable oil over medium-high. Add onion and carrots; cook and stir 3 to 4 minutes or just until beginning to soften. Add pea pods; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes more or just until shrimp are opaque. Add sauce; cook and stir until thick and bubbly.
Serve shrimp mixture over rice.

Nutrition Facts : Calories 323.2 calories, CarbohydrateContent 32.5 g, CholesterolContent 158.8 mg, FatContent 10.5 g, FiberContent 4.9 g, ProteinContent 25.5 g, SaturatedFatContent 1.4 g, SodiumContent 498.8 mg, SugarContent 7.3 g

STIR FRIED PEA PODS RECIPE - FOOD.COM

Stir Fried Pea Pods Recipe - Food.com image

Garnered from my friends on the rice cooker site. It looks so good and EASY! There's plenty of leaway to experiment with your preferences. Instead of the boullion I used beef broth.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons instant chicken bouillon granules
1/3 cup boiling water
1 tablespoon soy sauce
2 tablespoons cold water, mixed with
1 tablespoon cornstarch
1 (8 ounce) can bamboo shoots
1 (8 ounce) can water chestnuts
1 (6 ounce) can whole mushrooms or 8 ounces fresh mushrooms
2 tablespoons vegetable oil
1 large minced garlic clove
12 ounces pea pods
cashew nuts (optional)

Steps:

Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside.
Drain bamboo shoots, water chestnuts and mushrooms.
Preheat wok, on high and add oil.
Stir fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish.
Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes.
Stir in bouillon mixture and continue cooking until thickened and bubbly.
Remove to serving platter and garnish with cashew nuts if desired.

Nutrition Facts : Calories 127.2, FatContent 5, SaturatedFatContent 0.7, CholesterolContent 0.2, SodiumContent 466.8, CarbohydrateContent 18.1, FiberContent 3.8, SugarContent 5.9, ProteinContent 4.5

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