- Serves: 4 servings, 1 1/2 cups each
- Prep Time: 35 minutes
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 Cooking Tips)
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon freshly ground pepper
3 cups mung bean sprouts
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.
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.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- 173 mg
- 502 mg
- 20 g
- 4 g
- 2 g
- 28 g
- 515 mg
3 vegetable, 3 lean meat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.