Shrimp and Veggie Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons low-sodium soy sauce |
4 tablespoon dry white wine |
1 pound medium shrimp, peeled and deveined |
1 tablespoon plus 1 teaspoon chopped garlic |
1/2 teaspoon sugar |
1/2 teaspoon red pepper flakes |
4 teaspoon canola oil |
4 cups snap peas |
3 cups mushrooms, sliced |
4 cups cooked brown rice |
Directions:
1. Mix 1 tablespoon of the soy sauce and 2 tablespoon of the wine; pour over shrimp; set aside to marinate. Make garlic stir-fry sauce: Whisk remaining 3 tablespoon soy sauce, remaining 2 tablespoon wine, 1 tablespoon of garlic, sugar and red pepper flakes; set aside. Heat a large skillet or wok over medium-high heat, about 4 minutes. Add 2 teaspoon of the oil and raise heat to high. When oil is hot, cook shrimp with marinade until shrimp is pink, about 1 minute; transfer to a plate. Add remaining 2 teaspoon oil to skillet, then snap peas, mushrooms and remaining 1 teaspoon garlic; stir-fry about 2 minutes. Stir in stir-fry sauce and shrimp; let mixture bubble about 1 minute. Serve over rice.
2. Nutritional analysis per serving: 498 calories, 8.4 g fat (1 g saturated), 67.5 g carbs, 8.9 g fiber, 35.6 g protein Nutritional analysis provided by Self
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