This shrimp stir-fry with snap peas and baby corn is a little sweet, with a little bit of heat, and is on the dinner table in a matter of minutes. Feel free to substitute sliced water chestnuts for baby corn. Egg rolls on the side are always a plus.
Ingredients
- 0.25 cups soy sauce
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 clove garlic
- 1 teaspoon hoisin sauce
- 0.25 teaspoons crushed red pepper flakes
- 1 tablespoon sesame oil
- 1 can baby corn , 15 ounce
- 8 ounces snap peas
- 1 can sliced mushrooms , 6 1/2 ounce
- 1 pound raw shrimp
Instructions
-
1
Whisk soy sauce, honey, lemon juice, cornstarch, garlic, Hoisin, and red pepper flakes in a bowl. Set aside.
-
2
Heat sesame oil in a wok over medium-high heat. Add corn, snap peas, and mushrooms. Stir-fry for 4 minutes. Add shrimp and stir-fry 2 minutes more.
-
3
Stir in reserved sauce and cook until shrimp is opaque, about 2 minutes more. Serve over rice.
Nutrition Facts
Per serving
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