Spring Peas and Shrimp Stir-Fry with Ginger-Soy Glaze

For the Ginger-Soy Glaze

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon vegetable broth
• 2 teaspoons toasted sesame oil
• 2 teaspoons finely chopped fresh ginger

For the Stir-Fry

• 1 pound extra large shrimp, peeled and deveined
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• 2 tablespoons peanut oil, divided
• 1/2 pound snow peas, strings removed
• 1/4 pound sugar snap peas, stems snapped off, strings removed
• 1/4 cup fresh green peas
• 2 medium garlic cloves, finely chopped
• 1 teaspoon finely chopped fresh ginger
• 1/4 cup vegetable broth

Make the Ginger-Soy Glaze by combining soy sauce, rice vinegar, vegetable broth, sesame oil and fresh ginger in a small bowl. Set aside.

To make the Stir-Fry, toss the shrimp with the salt and sugar in a small bowl. Heat a large wok or a large sauté pan over high heat. When hot, add the vegetable oil and swirl to coat the surface of pan. Add shrimp and cook, stirring frequently, until shrimp is no longer translucent, about 2 minutes. Transfer shrimp to a plate and cover to keep warm.

Add the remaining tablespoon of peanut oil to skillet. Add the snow peas, sugar snap peas and fresh green peas and cook, stirring frequently, for 2 minutes. Clear the center of the pan and add garlic and ginger. Cook until fragrant, about 30 seconds, and then mix with peas. Add vegetable broth and simmer until peas are tender, 2 more minutes. Transfer peas to a bowl.

Return shrimp to the skillet and add glaze. Toss to combine. Cover the skillet and cook for two minutes. Return peas to the skillet and toss everything together. Serve immediately.

Nutrition Info

Per serving (About 7oz/202g-wt.): 210 calories (70 from fat), 8g total fat, 1.5g saturated fat, 22g protein, 7g total carbohydrate (2g dietary fiber, 4g sugar), 175mg cholesterol, 690mg sodium