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Spring Stir-Fry with Peas & Shrimp
- Makes
4
Servings - Difficulty
Easy
By Karen Ansel and Charity Ferreira
Published 2012
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
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.
- Sprinkl
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