Shrimp & Snow Pea Stir-Fry

1 Review
From the EatingWell Kitchen

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 rice—or for a more traditional take, over wilted mustard greens splashed with a little rice vinegar.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Active

  • Ready In

  1. 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).
  2. 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.
  3. Meanwhile, whisk sherry, hoisin, soy sauce, cornstarch and pepper in a small bowl.
  4. 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.
  • Ingredient Notes: Sherry: Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
  • Hoisin sauce is a dark brown, thick, spicy-sweet sauce made with soybeans and a complex mix of spices. Look for it in the Chinese section of your supermarket, and in Asian markets.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1 1/2 cups
  • Per serving: 245 calories; 9 g fat(1 g sat); 4 g fiber; 21 g carbohydrates; 20 g protein; 95 mcg folate; 143 mg cholesterol; 9 g sugars; 2 g added sugars; 285 IU vitamin A; 34 mg vitamin C; 99 mg calcium; 2 mg iron; 1047 mg sodium; 431 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 3 lean meat

Reviews 1

September 05, 2010
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By: EatingWell User
After picking up a fantastic electric wok I've been able to do a pretty good job at making stir fry that as good as resturants. This was the best recipe I've tried yet. I've been fond of Oyser Sauce for most chicken and shrimp dishes but this one sold me on Hoisin Sauce. Excellent!