5-minute summer stir-fry

3

Makes

4 servings

5-minute summer stir-fry

Andreas Trauttmansdorff


Ingredients

  • 340-g pkg frozen uncooked shrimp , peeled
  • 2 bell peppers , preferably 1 orange and 1 red
  • 2 cups sugar snap peas or snow peas , strings removed
  • 1/2 cup stir-fry sauce , preferably Kikkoman
  • 2 cups baby spinach

Instructions

  • Defrost shrimp following package directions. Pat dry with paper towels. Slice peppers into long strips.
  • Lightly coat a large, wide frying pan with oil and set over high heat. When hot, add shrimp. Stir often just until shrimp begin to turn pink, 2 minutes. Then add peppers, peas and sauce. Stir frequently until peppers are tender-crisp, 3 to 4 minutes. Stir in spinach just until wilted. Excellent over rice or vermicelli noodles.

Nutrition (per serving)

  • Calories
  • 181,
  • Protein
  • 21.5 g,
  • Carbohydrates
  • 16.9 g,
  • Fat
  • 3.1 g,
  • Fibre
  • 4.2 g,
  • Sodium
  • 609 mg.

We love stir-fries because you can throw in all sorts of great seasonal veggies. A generous shake of store-bought stir-fry sauce quickly and easily adds that classic Asian taste.

Sprinkle with…

* shredded fresh basil or coriander
* toasted sesame seeds
* thinly sliced green onions
* toasted cashews
* slivered almonds
* hot chili flakes

Stir in…

* chopped tomato
* sliced zucchini
* green beans
* baby bok choy
* sliced bamboo shoots
* chopped celery
* hot chili-garlic sauce