Shrimp and Mango with Snow Peas
Sweet, savory and spicy mingle together perfectly in this Asian-flavored shrimp and mango stir-fry 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 oelek (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.