Spring Stir-Fry with Peas & Shrimp

Name: Spring Stir-Fry with Peas & Shrimp
Yield: Makes 4 Servings
Ingredients: garlic, 2 cloves, pressed or minced; fresh ginger, 1-inch (2.5-cm) piece, peeled and grated or minced; shelled fresh peas, 1 cup (5 oz/155 g); shrimp, ¾ lb (375 g) medium, peeled and deveined; slender asparagus, ¾ lb (375 g); canola oil, 1 Tbsp; cooked brown rice, 2 cups (10 oz/315 g); low-sodium chicken or vegetable broth or stock, ⅓ cup (3 fl oz/80 ml); low-sodium chicken or vegetable broth or stock, ⅓ cup (3 fl oz/80 ml); low-sodium chicken or vegetable broth or stock, ⅓ cup (3 fl oz/80 ml); low-sodium soy sauce, 1 Tbsp

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Frozen brown rice, available at many well-stocked supermarkets, steams or microwaves quickly and is a good shortcut for enjoying whole-grain rice with stir-fries like this one. Alternatively, make a double batch whenever you’re cooking rice and freeze the leftovers.

Ingredients

slender asparagus, ¾ lb (375 g)
canola oil, 1 Tbsp

Dinner
Fish course
Pescatarian
Spring
Leftovers

Method

Break off and discard tough stem ends from asparagus. Cut spears on diagonal into 1¼-inch (3-cm) lengths.
Heat oil in a wok or large frying pan over medium-high heat. Add garlic and ginger and cook, stirring constantly, until garlic is fragrant but not browned, about 30 seconds. Add asparagus and peas and stir to coat with oil. Cook for 1 minute.
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