SHRIMP VEGGIE STIR-FRY
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
2 tbs canola oil
2 cloves garlic, sliced
2 cups sugar snap peas, trimmed
1/2 cup canned sliced water chestnuts, drained
12 oz shrimp, peeled, deveined
2 tbs ponzu sauce
3 cups cooked brown rice
In a skillet, heat 1 tbs oil. Add garlic, cook 30 seconds. Add peas and chestnuts, season, cook until peas are tender. Transfer to a bowl. In same skillet, heat remaining oil. Add shrimp, cook until pink on the bottom. Turn shrimp, add ponzu, cook until shrimp are cooked through. Stir in vegetables, cook until heated through. Season. SERVE with rice & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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