Stir Fried Ginger Shrimp with Snow Peas and Mushrooms

Serve this over brown rice for a delish Asian twist. See tips below!

Sauce:

• 1 tsp Corn Starch, dissolved in 1 tbsp water
• 1/2 cup Vegetable Stock
• 3 tbsp Soy Sauce
• 1 tbsp Sherry
• 1 tbsp Sugar
• 1/2 tsp Sesame Oil
• 1/2 tsp Rice Vinegar
• 1/4 tsp Crushed Red Pepper Flakes

Stir Fry:

• 3 tbsp Canola or Vegetable Oil, divided
• 8 oz Mushrooms, Sliced
• 1 lb Raw Shrimp, peeled and De-veined 
• Sea Salt & Pepper
• 1/2 lb Fresh Sugar Snap Peas, ends removed and cut to manageable size
• 1 large Red Pepper, cut into 1/2 inch pieces
• 1 clove Garlic, minced
• 2 tbsp fresh Ginger, finely chopped

In a container with lid, combine all ingredients for sauce. Shake well, set aside.

Add 2 tsp oil to skillet or wok, cook mushrooms over high heat for approximately 6 minutes. Transfer to a large plate and keep warm.

Add 2 tsp oil to skillet and cook shrimp, 2 minutes/side. Seasoning with Salt and Pepper. Transfer to plate with Mushrooms.

Add 1 tbsp oil, cook peas and red peppers for approximately 3 minutes, transfer to plate with mushrooms and shrimp.

Add 2 tsp oil, cook ginger and garlic approximately 1 minute - until fragrant - and then add shrimp and veggies. Shake sauce and add to skillet. Bring to boil. Reduce to simmer, stirring approximately 2 minutes more.

Serve over brown  rice.


Tips: 

This recipe is an adaptation of this: Ginger-Sesame Chicken with Bok Choy. I've made it with the ingredients in that. I've also made it with chicken and broccoli. It's super versatile. So have fun with it!

De-vein and peel your shrimp well ahead of time. It's a long process, don't get hungry waiting for those buggers to get clean!

I prep all of the ingredients and put them in tupper ware by "stage" (Garlic and ginger in one container, peas and peppers in another, etc)