Sweet, savory and spicy
Asian shrimp and mango stir-fry with snow peas.
Shrimp
and Mango with Snow Peas
- Peanut oil for stir-frying
- 1 1/2 pounds large shrimp,
peeled and deveined
- 2 red onions, sliced
- 1 tablespoon julienned
gingerroot
- 1 1/2 tablespoons sambal
(chili paste)*
- 2 ripe mangoes, diced
- Juice of 2 limes
- 8 ounces snow peas
- 1 tablespoon Dijon-style
mustard
- 1/8 cup rice wine vinegar
- 1/4 cup canola oil
- Salt and freshly ground
black pepper to taste
- Cooked long grain rice
- Heat a wok, then add oil
and swirl to coat. Add onions and ginger and stir-fry until slightly softened. Add sambal and
shrimp, and stir-fry until shrimp
are opaque. Deglaze with lime juice and add mangoes and
snow peas, heat to boil and
remove from heat. Adjust seasoning.
- In a mixing bowl, whisk
together Dijon mustard, vinegar, and oil. Adjust seasoning. Toss with shrimp mixture.
Serve stir-fry on bed of cooked
rice.
Makes 4 servings.
*Can be found in the Asian specialty
aisle of most grocery stores.
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