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Shrimp & Shiitake Stir-Fry

http://www.eatingwell.com/recipes/shrimp_shiitake_stir_fry.html

From EatingWell:  EatingWell Serves Two

Pink shrimp, red cherry tomatoes and bright green snow peas make this stir-fry as pretty as it is tasty. If you like, substitute asparagus, cut into 2-inch lengths, for the snow peas. Serve with rice noodles and a salad of thinly sliced cucumbers and rice vinegar.

2 servings, about 2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Combine sherry (or rice wine), oyster sauce, hot sauce and cornstarch in a small bowl.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook, turning once, until pink and curled, 1 to 2 minutes per side. Transfer to a plate.
  3. Add the remaining 1 teaspoon oil, garlic and ginger to the pan; cook, stirring constantly, until fragrant but not browned, 15 to 30 seconds. Add mushrooms, tomatoes and snow peas and cook, stirring constantly, for 30 seconds. Continue cooking, stirring once or twice, until the vegetables are beginning to soften, about 1 minute more. Add the oyster sauce mixture and stir to coat. Cover and cook until the sauce is thickened, about 1 minute. Add the shrimp, cover and cook until the vegetables are tender-crisp, 30 seconds to 1 minute more. Remove from the heat and stir in sesame oil.

Nutrition

Per serving : 273 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 168 mg Cholesterol; 22 g Carbohydrates; 22 g Protein; 4 g Fiber; 346 mg Sodium; 649 mg Potassium

112 Carbohydrate Serving

Exchanges: 3 vegetable, 2 1/2 very lean meat, 1 1/2 fat

Tips & Notes