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
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Cooking for 2
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- EatingWell Serves Two