Shrimp And Veggie Stir-Fry
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Soy Sauce (low-sodium)4 tbsp
White Wine (dry)1 tbsp
Garlic (chopped)1 tsp
Sugar1 tsp
Red Pepper Flake4 tsp
Canola Oil4 cups
Snap Pea3 cups
Mushroom (sliced)4 cups
Cooked Brown RiceDirections:
1
Mix 1 tablespoon of the soy sauce and 2 tablespoon of the wine; pour over shrimp; set aside to marinate
2
Make garlic stir-fry sauce: Whisk remaining 3 tablespoon soy sauce, remaining 2 tablespoon wine, 1 tablespoon of garlic, sugar and red pepper flakes; set aside
3
Heat a large skillet or wok over medium-high heat, about 4 minutes
4
Add 2 teaspoon of the oil and raise heat to high
5
When oil is hot, cook shrimp with marinade until shrimp is pink, about 1 minute; transfer to a plate
6
Add remaining 2 teaspoon oil to skillet, then snap peas, mushrooms and remaining 1 teaspoon garlic; stir-fry about 2 minutes
7
Stir in stir-fry sauce and shrimp; let mixture bubble about 1 minute
8
Serve over rice
9
Mix 1 tablespoon of the soy sauce and 2 tablespoon of the wine; pour over shrimp; set aside to marinate
10
Make garlic stir-fry sauce: Whisk remaining 3 tablespoon soy sauce, remaining 2 tablespoon wine, 1 tablespoon of garlic, sugar and red pepper flakes; set aside
11
Heat a large skillet or wok over medium-high heat, about 4 minutes
12
Add 2 teaspoon of the oil and raise heat to high
13
When oil is hot, cook shrimp with marinade until shrimp is pink, about 1 minute; transfer to a plate
14
Add remaining 2 teaspoon oil to skillet, then snap peas, mushrooms and remaining 1 teaspoon garlic; stir-fry about 2 minutes
15
Stir in stir-fry sauce and shrimp; let mixture bubble about 1 minute
16
Serve over rice