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Shrimp & Snow Pea Stir-Fry
Source: Eating Well

Ingredient Notes: Don't use the "cooking sherry" sold in many supermarkets-it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.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.

Rating:
Prep Time: 35 minutes
Cook Time: 35 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Shrimp & Snow Pea Stir-Fry
2 tbsp  canola oil
3 cup  snow peas
2 tbsp  hoisin sauce
2 tsp  cornstarch
Directions
  1. Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add shrimp and cook, stirring, until pink and beginning to curl, about 1 minute. Transfer the shrimp to a plate (it will finish cooking later).
  2. 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.
  3. Meanwhile, whisk sherry, hoisin, soy sauce, cornstarch and pepper in a small bowl.
  4. 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.

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