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.


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7 Responses to “Chicken-Mango Tacos”

  1. 1

    Deborah — May 16, 2013 @ 7:52 am

    I have been all about the fruit salsas lately, and these are seriously calling my name. Love!

  2. 2

    Karly — May 16, 2013 @ 11:56 am

    Can you believe I’ve never even had mango salsa? Sad face.

    I’ve gotta try these!

  3. 3

    Lori Lange — May 16, 2013 @ 2:20 pm

    My son is totally enamored with mango- he wants to eat it all the time. Tucking it into tacos is a great idea. I love those little inserts in the FN Mag!

  4. 4

    Shannon Davies — May 19, 2013 @ 7:00 pm

    I love mango salsa. My father inspired me to experiment with it. What i usually do is that, I mix ripe mangoes and half ripe mangoes. And to complement the colors, I add red and orange tomatoes and cucumber. I also add onion and lemon juice to taste. =)

    I’ll try this one with chicken! Thanks!

  5. 5

    Sausage and Potato Tacos | — May 20, 2013 @ 4:00 am

    […] Salmon Tacos with Avocado Corn Salsa & Cilantro Lime Dressing from Alaska From Scratch Chicken Mango Tacos from Culinary Covers Stewed Chicken Tacos from […]

  6. 6

    Faith — May 21, 2013 @ 7:30 am

    I really love the combo of flavors in these tacos! Sounds like a great way to jazz up taco night. :)

  7. 7

    Tieghan — May 21, 2013 @ 7:34 pm

    Mango salsa rules! I eat that stuff with a spoon! Love these flavors!

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