Shrimp with Snow Peas and Edamame

Cover recipe- Food Network Magazine, Shrimp with Snow Peas and Edamame: March 2010

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 delicious.

Read my notes below to see what I though of this recipe.

Print Print Recipe

Shrimp with Snow Peas and Edamame

Yield: 4 servings

Prep Time: 30 min + chill time

Cook Time: 8 min

Ingredients:

STIR FRY and 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

Directions:

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.

Tips:

*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 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 and scallions for my garnish.


Source:
  Food Network Magazine, March 2010

The results:

We enjoyed the meal. 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.

Did this recipe deserve the cover spotlight?

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.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

9 Responses to “Mexican (Avocado) Hot Dog”

  1. 1

    Kendall — July 12, 2011 @ 8:20 am

    YUM! I have been meaning to try this one out. I did make the other hot dog on the cover with pineapple and housin sauce – it was wonderful! Thanks for sharing.

  2. 2

    Amanda — July 13, 2011 @ 10:30 am

    Oh yum, avocado and hot dogs, can’t go wrong with that combo! :)

  3. 3

    Maria — July 13, 2011 @ 10:31 am

    Love the avocado topping!

  4. 4

    Jenny Flake — July 13, 2011 @ 10:42 am

    I could go for this dog today, looks great!!

  5. 5

    Nancy L — July 16, 2011 @ 12:51 am

    Oh yeah, avocado on a hot dog!!

  6. 6

    grace — July 17, 2011 @ 2:22 am

    this is most definitely my kind of hot dog, all the way down to your awesome generousness with the cheese and avocado! :)

  7. 7

    Cookin' Canuck — July 18, 2011 @ 10:40 pm

    What a fun take on a hot dog. Very creative! I’ll have to check out this issue.

  8. 8

    Denise Fairley — March 27, 2014 @ 8:34 pm

    I live in NYC. Can’t find Cotija cheese ANYWHERE! Have any suggestions!
    Thanks,
    Denise Fairley

    • Lori Lange replied: — April 8th, 2014 @ 10:36 am

      Not sure- probably best to call around and ask if they carry it.

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