Ingredients
- 2 t finely minced fresh ginger
- 1/4 cup soy sauce
- 1 t finely minced garlic
- 1/4 cup light brown sugar, firmly packed
- 1/4 t red pepper flakes
- 8 ozs snap peas, trimmed
- 1 lb large shrimp, peeled and deveined
- 2 T green onions, green portion only, sliced thin
- rice steamed
Preparation
Step 1
In a small bowl, stir together the ginger, soy sauce, garlic, brown sugar and red pepper flakes.
Set aside.
Preheat grill over high heat. Spray Mesh Grill Pan with nonstick cooking spray and place the pan on the grill for 5 minutes before cooking.
Place the snap peas in the grill pan, cover the
grill and cook, toasting the snap peas occasionally to ensure even cooking, until they are just tender, about 6 minutes.
Meanwhile, in a bowl, stir together the shrimp and half of the ginger soy sauce.
When the snap peas are tender, stir the shrimp into the grill pan and cover the grill.
Cook, stirring occasionally, until the shrimp are cooked through, about 6 minutes.
Transfer the shrimp and snap peas to a large bowl, add the remaining ginger-soy sauce and the green
onions and stir to combine.
Serve immediately with steamed rice.
Serves 4.