Sunday, July 25, 2010
Shrimp and Snow Peas Stir-Fry
1 cup of white, long-grained Basmati rice
2 cups of chicken broth
1 tsp of EVOO
½ tsp of salt
10-15 large shrimp, uncooked, unpeeled and defrosted
1 small bag of snow peas
1-2 garlic cloves, minced
A couple dashes of red pepper flakes
2-3 tsp of EVOO
Cook rice in rice cooker until done.
In a hot wok, heat EVOO to med high. Sauté snow peas for about 3 minutes. Add shrimp, garlic and red pepper flakes. Stir until the shrimp turns pink. Don’t overcook or the shrimp will be tough.
Serve shrimp and snow pea stir-fry over rice.