This is my first real grocery shopping of the new year. Don’t worry, I didn’t just food shop. This post is a little behind. I really like grocery shopping. I hate that the store is a mile walk (or an inconsistent bus ride) from my house. That sounds lazy, but I don’t care. No one wants to drag home bags of groceries.
The night E made the stuffed chicken marsala I made fried rice and a shrimp and snap pea stir fry in orange sauce. Both dishes on the healthier side. (Yea January!)
I chopped, deveined and toasted some sesame oil while E hogged the stove. Which meant I was able to put things into little dishes like they do when they cook on the morning shows. Fancy! So, when it was my turn on the stove, everything went really fast.
Heat up scallions, ginger root an orange zest.
Added snap peas and shrimp.
Added bean sprouts.
Then poured in the liquids.
Quick, easy and so good.
The fried rice was just as easy. I wiped out the pot I used for the orange shrimp stir fry and heated up more scallions and some shredded carrot.
And done. Cheers!
Stir-Fry Shrimp and Snap Pea in Orange Sauce
Serves 5; WW Points: 4
Prep time: 20 min; Cook time: 9 min
4 medium uncooked scallions, thinly sliced
1 Tbsp ginger root, fresh, minced
1 Tbsp orange zest, finely grated
2 clove(s) (medium) garlic clove(s), minced; or 2 1/2 tsp minced garlic
3 cups snap peas
8 oz uncooked shrimp, small, peeled, deveined (about 36 to 40 per lb)
2 cup(s) uncooked bean sprouts
1/2 cup(s) unsweetened orange juice, freshly squeezed recommended
2 Tbsp low sodium soy sauce
1 1/2 tsp honey
1 1/2 tsp cornstarch
1 1/2 tbsp rice vinegar
1 tsp toasted sesame oil
Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes.
Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds.
Add snow peas. Continue tossing until crisp-tender, about 2 minutes.
Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes.
Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute.
Meanwhile, combine cornstarch with rice vinegar in a small bowl.
Stir in cornstarch mixture; continue cooking until sauce has thickened a bit, about 30 seconds. Remove wok or pan from heat and drizzle oil over the dish. Yields about 1 1/2 cups per serving.
Serves 6; WW Points: 4
Prep time: 10 min; Cook time: 10 min
2 large eggs, lightly beaten
1 cup uncooked carrots, shredded
1 cup uncooked scallions, sliced, divided
3 cups cooked white rice
1/2 cup frozen green peas, thawed
1/4 cup low sodium soy sauce
Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cup per serving.
Cooking Music: Still Paloma Faith (not completely mandatory for good stir fry)