Shrimp & Shiitake Stir-Fry

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Shrimp & Shiitake Stir-Fry

Shrimp & Shiitake Stir-Fry

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.

Serves 2

Prep Time 35 min

Total Time 35 min.

Ingredients

  • 1/4 cup dry sherry, or Shao Hsing rice wine (see Notes)
  • 2 tablespoon 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 tablespoon 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

Cooking Directions

Step 1

Combine sherry (or rice wine), oyster sauce, hot sauce and cornstarch in a small bowl.

Step 2

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.

Step 3

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.


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