Stir-fries don’t have to use a lot of oil. Everyday Food editor Sarah Carey shows you how to make a healthy stir-fry that’s packed with vegetables.
In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.
In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp and snow peas and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.
Very good recipe, will make again. I used already cooked shrimp and dehydrated shiitake mushrooms (hydrated before cooking). I also saved the shiitake juice from hydrating and mixed in with the garlic/ginger sauce. Served over brown rice, very good!
Very tasty, this is a keeper. I didn't have any rice, so i used cousecouse. I also used less ginger, which i'm glad I did. Husband loved it.
This is a wonderful easy recipe. I served this over brown rice to make it a little healthier...and used Ponzu sauce instead of soy sauce to brighten it a bit.