Shrimp & Snow Pea Stir-Fry

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A stir-fry is all about preparation: you need to have everything ready to go before you start the cooking, which actually takes place in a matter of minutes. Serve this stir-fry over brown riceā€”or for a more traditional take, over wilted mustard greens splashed with a little rice vinegar.

Shrimp & Snow Pea Stir-Fry
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 2 tablespoons canola oil, divided

  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined

  • 3 cups snow peas, trimmed

  • 8 ounces shiitake mushrooms, stemmed, sliced

  • 2 tablespoons minced fresh ginger

  • 1/4 cup dry sherry, (see Ingredient notes)

  • 2 tablespoons hoisin sauce, (see Ingredient notes)

  • 2 tablespoons reduced-sodium soy sauce

  • 2 teaspoons cornstarch

  • 1/2 teaspoon freshly ground pepper

  • 3 cups mung bean sprouts

Directions
  1. 4 servings, 1 1/2 cups each

  2. Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add shrimp and cook, stirring, until pink and beginning to curl, about 1 minute. Transfer the shrimp to a plate (it will finish cooking later).

  3. Heat the remaining 1 tablespoon oil in the pan over high heat. Add snow peas, shiitakes and ginger and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.

  4. Meanwhile, whisk sherry, hoisin, soy sauce, cornstarch and pepper in a small bowl.

  5. Stir bean sprouts, the cooked shrimp and the sherry mixture into the snow pea mixture and cook, stirring constantly, until the sauce is slightly thickened and the shrimp are cooked through, 1 to 2 minutes.


Nutritional Facts

Servings
4
Per serving
Calories
286
Carbohydrates
20g
Fat
10g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
28g
Cholesterol
173mg
Dietary Fiber
4g
Potassium
515mg
Sodium
502mg
Added Sugars
2g
Exchanges
3 vegetable
3 lean meat
Carbohydrate Servings
1 1/2
Vitamin C (130% daily value)
Selenium (64% dv)
Iron (40% dv)
Folate (25% dv)
Potassium (17% dv).

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