Cover recipe from Food Network Magazine, March 2010
Shrimp with Snow Peas and Edamame
Fast, easy, fresh, healthy… this cover caught my eye immediately! A nice cover to get us thinking of spring, Food Network Magazine features “11,375″ Stir-Fries: Design Your Favorite Stir Fry in Five Easy Steps. Their Mix & Match Guide shows you how to 1. Pick a Protein, 2. Marinate, 3. Choose Vegetables, 4. Choose a Sauce, and 5. Stir Fry. Nice idea! Stir Fries are pretty simple to put together in general, but it’s helpful to have five sauce ideas at hand. Featured stir-fries in this issue include Sweet & Sour Chicken, Beef with Broccoli, Tofu with Mushrooms & Peas, Spicy Pork w/ Spinach & Tomatoes and of course the cover recipe: Shrimp with Snow Peas and Edamame. They all look delicous.
Shrimp with Snow Peas and Edamame
Source: Food Network Magazine, March 2010
ingredients:
STIR FRY & MARINADE
3/4 lb. medium or large shrimp, peeled & deveined
1 large egg white
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. cornstarch
peanut or vegetable oil
2 cups whole snow peas
1 cup frozen edamame
SAUCE:
3/4 cup chicken broth
1 Tbsp. cornstarch
2 Tbsp. Chinese rice wine or dry sherry
1/2 tsp. sesame oil
1 tsp. salt
1/2 tsp. sugar
ADDITIONAL INGREDIENTS:
more sesame or vegetable oil
2 cloves garlic, minced
1 to 2 Tbsp. minced ginger
2 minced scallions
pinch of salt
pinch of sugar
GARNISHES (optional):
sliced scallions
peanuts
sesame seeds
sliced jalapeño
cilantro
1. Place shrimp in a bowl and toss with egg white, 1 Tbsp. rice wine (or sherry) and 1 Tbsp. cornstarch. Cover and refrigerate for one hour.
2. Mix sauce ingredients together in a small bowl.
3. Drain excess marinade from the shrimp. Place shrimp, peas & edamame, and sauce near the stove.
4. Heat 1/4-inch peanut or vegetable oil in a wok or skillet over medium heat. Add shrimp; slowly stir until almost opaque, 30 seconds to 1 minute. Transfer to a plate; discard the oil and wipe out the pan.
5. Heat pan over high heat, 1 to 2 minutes. Add 2 Tbsp. oil, then 2 cloves minced garlic, 1 to 2 Tbsp. minced ginger, 2 minced scallions and a pinch each of salt & sugar; stir fry about 30 seconds. Add the vegetables and stir-fry until crisp-tender.
6. Add the shrimp and sauce and stir until the sauce is thick and the vegetables and shrimp are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with desired garnishes.
Notes from Culinary Covers:
*Chinese Rice Wine isn’t something I have around the house so I opted for the Sherry.
*Scratch what I said above about this recipe being “healthy.” There’s a whole lot of oil indicated in the recipe but I suppose that’s the whole idea of a stir fry, right? I simply couldn’t use the 1/4-inch oil to stir fry the shrimp. I just gave the pan one swoosh of oil and it worked just fine.
*The key to a good stir fry is making sure the oil is hot enough to cook the food quickly.
*I’m not really sure this recipe would qualify for “Super Fast,” which is what they advertise on the cover. It’s super-fast if you have all of the ingredients at hand before stir-frying, but it took some time to get all the parts together.
*I couldn’t find anywhere in the recipe where it said how many this recipe served. I’m guessing “4.”
*I served the stir-fry over brown rice, and I used sesame seeds & scallions for my garnish.
Did this recipe deserve the cover? Yes. It’s the perfect attention-grabber for a spring cover, and it made a delicious dinner. We enjoyed the recipe a lot, and I’m anxious to try some of the other combinations mentioned in the Mix & Match Guide.
Print This Post
{ 12 comments }
I wasn’t really drawn to the cover of this one so much. Plain little chocolate cupcakes with X’s & O’s on top. Not very exciting, I thought. There is, however, a most gorgeous Chocolate- Cherry Stack Cake within the magazine… layers of chocolate cake divided by layers of cherry frosting and topped with chocolate-covered cherries. That photograph would have made for a more beautiful, droolworthy cover.
Chocolate- Cherry Cupcakes
