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Stir Fry Shrimp With Snow Peas & Straw Mushrooms

One of my favorite “didn’t have time to go to the market, what am I going to cook for dinner?” recipes. I can usually find pantry items handy for this recipe and you can substitute pork, chicken or beef for the shrimp. Put your rice cooker and your dish will be done when the rice is done !

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 10 minutes | Ready In: 30 minutes
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US Metric

2 lbs. shrimp, shelled, deveined

2 tsp. + 2 tsp. vegetable oil

½ lb. snow peas, trimmed

1 (15 oz.) can straw mushrooms, drained

1 (15 oz.) can baby corn, drained

1 (14.5 oz.) can chicken broth

3-4 TB oyster sauce, as needed

2 TB cornstarch, mixed with ¼ c. water


2 cloves garlic, grated

2-inches ginger, peeled, grated

2 TB Aloha shoyu

2 tsp. cornstarch

¼ tsp. white pepper


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Cooking Process:

In a mixing bowl; combine marinade ingredients. Marinate shrimp 15 minutes. In a wok or large skillet over medium heat; sauté shrimp in 2 teaspoons of oil until slightly pink. Remove from wok. Set aside. Into wok; stir fry snow peas in remaining oil until crisp tender. Add mushrooms, corn, chicken broth and oyster sauce. Bring to a boil. Return shrimp to wok with cornstarch mixture; stirring until slightly thickened. Serves 4-6.