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Hot and Sour Shrimp Stir-Fry




Source of Recipe


Culinary Cafe

1 pound medium-size fresh unpeeled shrimp
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
4 teaspoon crushed red pepper
2 cloves garlic, minced
1 (31-ounce) package fresh shiitake mushrooms
1 tablespoon vegetable oil
4 green onions, halved lengthwise and cut into 2-inch pieces
2 cups fresh snow peas, halved diagonally
4 cups hot cooked rice (cooked without salt or fat)

Peel and devein shrimp. Combine shrimp and next 5 ingredients in a shallow bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally.

Discard stems from mushrooms. Cut mushroom tops in half; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add green onions; stir-fry 1 minute. Add mushroom tops; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add shrimp mixture; stir-fry 2 minutes or until shrimp turns pink. Serve over rice.

4 servings

Nutrition information: about 392 calories per serving of 1 cup shrimp and 1 cup rice; Calories from fat 12%, Cholesterol 129 mg, Sodium 376 mg