Description
A quick and healthy stir-fry featuring tender shrimp, crisp snow peas, and savory mushrooms in a delicious garlic-ginger sauce.
Ingredients
Units
Scale
For the Stir-Fry:
- 1 lb shrimp, peeled and deveined
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 cups snow peas, trimmed
- 1 cup mushrooms, sliced (shiitake, cremini, or button)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional)
For the Sauce:
- 1/4 cup soy sauce (or low-sodium soy sauce)
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp honey (or brown sugar)
- 1/4 cup chicken broth (or water)
- 1 tsp cornstarch (to thicken)
- 1/2 tsp sesame oil
Instructions
- Prepare the Shrimp – In a bowl, toss the shrimp with 1 tbsp cornstarch to coat lightly. This helps keep them tender when stir-fried.
- Make the Sauce – In a small bowl, whisk together soy sauce, oyster sauce, vinegar, honey, chicken broth, cornstarch, and sesame oil. Set aside.
- Sear the Shrimp – Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from the pan and set aside.
- Sauté the Veggies – In the same pan, add a bit more oil if needed. Stir-fry mushrooms, snow peas, garlic, ginger, and red pepper flakes for 2-3 minutes until fragrant and slightly tender.
- Combine & Simmer – Return the shrimp to the pan. Pour in the sauce, stirring well. Cook for 1-2 minutes until the sauce thickens slightly.
- Serve – Enjoy hot over rice or noodles, garnished with sesame seeds or chopped green onions.
Notes
- Make it Spicy: Add extra red pepper flakes or a dash of Sriracha.
- Vegetable Variations: Try adding bell peppers, carrots, or baby corn.
- Low-Carb Option: Serve over cauliflower rice or on its own.