Print: Shrimp Stir-Fry With Snap Peas and Baby Corn

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.

Prep

26 min

Cook

34 min

Servings

Difficulty

Medium

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 , 15 ounce
8 ounces snap peas
1 , 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 per serving

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