Shrimp & Shiitake Stir-Fry
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.
- 1/4 cup dry sherry, or Shao Hsing rice wine (see Notes)
- 2 tablespoons oyster sauce, (see Note)
- 1 teaspoon hot sauce, such as sriracha (see Note)
- 1/2 teaspoon cornstarch
- 3 teaspoons canola oil, divided
- 8 ounces raw shrimp, (21-25 per pound), peeled and deveined
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 4 ounces shiitake mushroom caps, sliced (about 2 cups)
- 1 cup halved cherry tomatoes
- 1 cup snow peas, strings and stems removed, cut in half (about 4 ounces)
- 1/2 teaspoon toasted sesame oil
- Combine sherry (or rice wine), oyster sauce, hot sauce and cornstarch in a small bowl.
- 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
- 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.
Per serving: 273 calories; 10 g fat (1 g sat, 5 g mono); 168 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 22 g protein; 4 g fiber; 346 mg sodium; 649 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (20% dv), Potassium (18% dv).
Carbohydrate Servings: 112
Exchanges: 3 vegetable, 2 1/2 very lean meat, 1 1/2 fat
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Cooking for 2
- EatingWell Serves Two