Shrimp Stir-Fry

Tuesday, April 10, 2012

Oh boy do I have a yummy recipe for you today! It comes straight from our mother’s kitchen. It is one of the best stir fry’s you will ever have. It is light and fresh and not greasy like a lot of stir fry’s that I have had. You have got to try this!


· 4 teaspoons canola oil
· 3 ½ tablespoons soy sauce
· 3 garlic cloves, minced
· 2 tablespoons fresh ginger, minced
· 1 ½ pounds medium peeled and deveined shrimp
· 8 ounces white mushrooms, sliced
· 4 scallions, chopped
· 1 large bell pepper, cut into strips
· 8 ounces snow peas
· 1/4 teaspoon red pepper flakes

Stir together 2 teaspoons of oil, 1 ½ tablespoons of soy sauce, and garlic in a large bowl; add shrimp and toss to coat.

Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink about 2 minutes. Transfer to a plate.

Heat the remaining oil in the same skillet still over high heat; add ginger and cook for 30 seconds. Then add mushrooms, scallions, bell peppers, snow peas and red pepper flakes and cook until vegetables are still crisp, but tender about 4 minutes. Stir in the shrimp and the remaining soy sauce.

Then enjoy!

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