Shrimp and Snow Pea stir fry

By á-2799

Ingredients

• 10 asparagur speers
• 2 oz snow peas (about 1 handful)
• 4 baby bok choy
• 1 yellow or red pepper
• 2 carrots
• 1/2 lb med or lg shrimp
• 1 tbsp veg oil
• 2 tbsp finely chopped peeled ginger
• Dressing from snow pea salad (Sub hot sauce for wasabi powder)
• 2 tbsp oyster sauce
• 2 green onions thinly sliced on diagonal

Details

Servings 2

Preparation

Step 1

Snap off tough ends from asparagus, then slice spears diagonally into large bite-size pieces. Snip ends from snow peas and remove strings, then diagonally slice in half. Rinse bok choy well then slice off tough ends. Slice baby bok choy lengthwise. Slice yellow pepper into thin jullienne strips and thinly slice carrots diagonally. Peel and devein shrimp. If large shrimp, slice in half lengthwise.

Heat oil in large deep pan over med high heat. Add shrimp, stir fry until barely pink, 1 or 2 min. Remove shrimp from pan. Add asparagus, carrots, ginger and 2 tbsp water. Stir fry 2 min.

Stir in bok choy, pepper and shrimp, then add salad dressing and oyster sauce. Stir fry 2 min. Stir in snow peas and green onion and stir fry 1 min. Add more hot sauce to taste. Serve over steamed rice or Asian noodles.