Shrimp, Mushroom And Snow Pea Stir-Fry
- 1/2 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons grated fresh ginger
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 8 ounces sliced mushrooms
- 8 ounces snow peas, strings removed
- 1 pound medium or large shrimp, peeled, deveined
- 2 scallions, white and light green parts, thinly sliced
- Salt and pepper, optional
- Cooked rice or rice noodles for serving, optional
- In a small bowl, mix broth, soy sauce, ginger and cornstarch.
- Warm oil in a large nonstick skillet or wok over medium-high heat until shimmering. Cook mushrooms, stirring, until their liquid has evaporated and they have browned, 6 to 10 minutes. Add snow peas; stir-fry until crisp-tender, about 2 minutes. Toss in shrimp and cook, stirring, until pink, 3 to 5 minutes. Add scallions; stir-fry 30 seconds more. Stir broth mixture; pour into pan. Stir-fry until shrimp are opaque and sauce has thickened slightly, approximately 1 minute. Season with salt and pepper and serve over rice or rice noodles, if desired.
chicken broth, soy sauce, ginger, cornstarch, vegetable oil, mushrooms, snow peas, shrimp, scallions, salt, rice
Taken from www.myrecipes.com/recipe/shrimp-mushroom-snow-pea-stir-fry (may not work)