Source: FamilyTime Favorites

Shrimp and Snow Pea Stir-Fry
This colorful stir-fry cooks in minutes. Substitute chicken or scallops for the shrimp if you like.
Serves: 6
Prep Time: 15 minutes
Cook Time: 8 minutes


1 small head fresh broccoli
1/2 head fresh cauliflower, about 12 ounces
2 carrots
1 large red bell pepper
1 pound medium shrimp, peeled and deveined
2 tablespoons peanut oil, or canola oil, plus more if needed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 cup chicken stock
1 pound fresh snow peas, trimmed if necessary
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
Pinch or more hot red pepper flakes, optional
2 cups hot cooked white rice

Trim the broccoli and cauliflower. Reserve the stalks for another use. Slice the florets into small but recognizable pieces. Set aside.

Peel the carrots and then slice them into disks. Halve the pepper, remove the stems, seeds, and membranes. Slice the pepper into matchsticks. Set aside.

Peel and devein the shrimp by removing the black membrane that runs the length of the shrimp. Slice any shrimp that seems larger than the others so that all are approximately the same size.

Heat a wok, deep skillet, or sauté pan over high heat. When hot, pour the oil into the pan and let it get hot. When the oil shimmers, toss the garlic and ginger into the wok and stir fry for about 20 seconds. or until fragrant. Do not let the garlic color.

Add the shrimp and stir fry for 1 to 2 minutes or just until they begin to turn pink. Using a slotted spoon, remove the shrimp from the wok.

Add a tablespoon of chicken stock to the wok with the broccoli, cauliflower, and carrots. Add a little more oil to the pan if needed. Stir fry for 3 to 4 minutes or until the vegetables are crisp-tender. Push the vegetables up the sides of the wok.

Add another tablespoon of stock to the wok. Add the peppers and stir fry for about 1 minute until they begin to soften.

Return the shrimp to the wok, add the snow peas, push the other vegetables to the center of the wok, and stir fry all the ingredients for about 1 minute until the shrimp is cooked through.

Add the remaining broth, the soy sauce, and the sesame oil. Season with hot red pepper flakes, if desired. Stir fry for about 30 seconds or until very hot. Serve immediately over hot rice.