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.
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
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1/4 cup soy sauce
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2 tablespoons honey
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2 tablespoons lemon juice
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1 tablespoon cornstarch
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1 clove garlic, minced
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1 teaspoon hoisin sauce
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1/4 teaspoon crushed red pepper flakes
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1 tablespoon sesame oil
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1 (15 ounce) can baby corn, drained
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8 ounces snap peas
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1 (6 1/2 ounce) can sliced mushrooms, drained
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1 pound large raw shrimp, peeled and deveined
Method
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Whisk soy sauce, honey, lemon juice, cornstarch, garlic, Hoisin, and red pepper flakes in a bowl. Set aside.
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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.
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Stir in reserved sauce and cook until shrimp is opaque, about 2 minutes more. Serve over rice.
