Healthy Shrimp and Vegetable Stir Fry with Snap Peas

This vibrant stir fry combines fresh vegetables with shrimp (or chicken) in a flavorful Tamari sauce to add in some lean protein. Perfect for a quick and healthy weeknight dinner!  Get creative and add other veggies from this week’s farm share.

Ingredients:

• 2 tablespoons olive oil or avocado oil, divided
• 1 lb shrimp, peeled and deveined (or 1 lb chicken breast, thinly sliced)
• 1 cup snap peas
• 2 cups Napa cabbage, thinly sliced
• 1 bell pepper, thinly sliced (any color)
• 1 onion, thinly sliced
• 1 cup mushrooms, sliced (any variety)
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons Tamari sauce (or low-sodium soy sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (optional for flavor)
• 1 teaspoon cornstarch (optional, for thickening)
• 2 tablespoons water (if using cornstarch)
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 green onions, sliced (for garnish)
• Cooked quinoa, for serving

Instructions:

1. Prep the Vegetables and Protein: Have all your vegetables washed, trimmed, and sliced before you start cooking. If using chicken, slice it thinly.
2. Heat the Oil: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
3. Cook the Shrimp or Chicken: Add the shrimp (or chicken) to the skillet. Cook shrimp for 2-3 minutes on each side until pink and opaque, or cook chicken until it is no longer pink in the center, about 5-7 minutes. Remove from the skillet and set aside.
4. Cook the Onions and Peppers: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and bell peppers. Stir-fry for about 2-3 minutes until they begin to soften.
5. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for about 30 seconds, until fragrant.
6. Add Mushrooms and Snap Peas: Add the sliced mushrooms and snap peas to the skillet. Stir-fry for another 2-3 minutes, until the mushrooms start to soften and the snap peas are bright green and tender-crisp.
7. Cook the Cabbage: Add the sliced Napa cabbage to the skillet. Stir-fry for an additional 2-3 minutes, until the cabbage is wilted but still slightly crisp.
8. Make the Sauce: In a small bowl, mix the Tamari sauce, rice vinegar, and sesame oil (if using). For a thicker sauce, dissolve the cornstarch in 2 tablespoons of water and add to the mixture.
9. Combine and Stir: Return the cooked shrimp (or chicken) to the skillet. Pour the sauce over the shrimp and vegetables. Stir well to coat all the ingredients. If using cornstarch, cook for another 1-2 minutes until the sauce has thickened slightly.
10. Serve: Transfer the stir-fry to a serving dish. Garnish with sesame seeds and sliced green onions. Serve immediately over cooked brown rice or quinoa.

Notes:

• This stir fry is versatile and can be customized with your favorite vegetables.
• Adjust the spice level by adding chili flakes or a dash of hot sauce.

Enjoy this nutritious and flavorful stir fry, perfect for any meal!

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If you don't have a CSA share, you can grab amazing, fresh, locally grown veggies from Davis Natural Produce 7 days a week at International Mountain Equipment in North Conway, and on Saturday at Tuckerman Brewery from 3pm to 6pm. All of their produce is grown in the Albany Town Forest behind Kennett Middle School.

🥗🫑🥦🧄🥔.

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