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.

EatingWell Test Kitchen

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Recipe Summary

total:
35 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sherry (or rice wine), oyster sauce, hot sauce and cornstarch in a small bowl.

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  • 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.

  • 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.

Tips

Notes: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian section of some markets.

Oyster sauce is a richly flavored Chinese condiment made from oysters and brine. Vegetarian oyster sauces substitute mushrooms for the oysters. Both can be found in large supermarkets or at Asian specialty markets.

Sriracha, a Thai chile sauce, can be found in the Asian section of some large supermarkets and at Asian markets.

Nutrition Facts

297 calories; protein 23.8g 48% DV; carbohydrates 24.4g 8% DV; dietary fiber 4.1g 17% DV; sugars 7.7g; fat 10.2g 16% DV; saturated fat 1.2g 6% DV; cholesterol 181.9mg 61% DV; vitamin a iu 1184.9IU 24% DV; vitamin c 44.7mg 75% DV; folate 70.8mcg 18% DV; calcium 137.7mg 14% DV; iron 2.3mg 13% DV; magnesium 71.2mg 25% DV; potassium 645.8mg 18% DV; sodium 1351.9mg 54% DV; thiamin 0.2mg 18% DV.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/20/2016
This turned out really well. My only caveats are that it took a really long time to make and made a TON. We were eating leftovers for a week. At least they were tasty. Read More
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