After the long Easter weekend filled with friends, family and lots of good food, I am so ready for a light and veggie filled meal to get me on track for swim suit season. So when I was searching for such a dish on BHG’s site, I stumbled across this Asparagus-Snap Pea Stir-Fry and I just had to give it a try.
I wanted to plump the stir-fry up just a bit so I lightly seasoned 1 lb. of shrimp with salt and pepper then sautéed them before cooking the veggies. I set them aside until I was ready to add the sauce ingredients. At that point I added the shrimp back in and coated them in the light sauce.
You could easily substitute in some sliced chicken, pork, beef or even tofu! Or, just follow the original recipe and keep it all veggies!
Either way, this dish was a wonderful addition to my weekly menu and with asparagus season in full swing, I can definitely see this happening a lot more often.
Oh! One last thing I did to modify this quick and easy dish was to add a sprinkle of chopped cilantro when it was finished.
I’m a huge fan of cilantro.
I think it really brings a lot of aromatic flavors to Asian dishes, so you should definitely try it out!
Give this light and fresh stir-fry a try as well. I think you’ll really enjoy it!
Find the Original Recipe HERE
- Add 1 lb. raw shrimp (season with salt and pepper, sauté in 1 tbsp olive oil. After cooked set aside until ready to add sauce ingredients to the veggies, then toss in the shrimp)
- Garnish with 2 tbsp freshly chopped cilantro