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Under 30 Minutes

Shiitake, Shrimp, and Snow Pea Stir-Fry

  • Prep:
  • Total Time:
  • Servings: 4
Shiitake, Shrimp, and Snow Pea Stir-Fry

Source: Everyday Food, November 2011


  • 1 garlic clove, thinly sliced
  • 1 teaspoon grated peeled fresh ginger
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon red-pepper flakes
  • 2 tablespoons vegetable oil
  • 1 pound shiitake mushrooms, stemmed and halved (large ones quartered)
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces snow peas, trimmed (2 cups)
  • 2 scallions (green parts only), chopped


  1. In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.

  2. 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.

Reviews (3)

  • Liveaboard Wife 27 Jan, 2013

    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!

  • cindycook 18 Jan, 2013

    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.

  • Almeda 11 Jan, 2013

    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.

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