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Shrimp & Snow Pea Stir-Fry

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings, 1 1/2 cups each
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.
RECIPE INGREDIENTS
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

Ingredient Note:  
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.
Shrimp & Snow Pea Stir-Fry Recipe at Cooking.com
DIRECTIONS
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).


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.


Meanwhile, whisk sherry, hoisin, soy sauce, cornstarch and pepper in a small bowl.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1 1/2 cups each
Calories: 305
Fat. Total: 10g
Protein: 28g
Carbohydrates, Total: 21g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 173mg
Sodium: 573mg
% Cal. from Fat: 30%
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