Recipe information
Yield
Makes 4 servings
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
Preparation
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.
Nutrition Per Serving
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
