Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil, divided

  2. 1 pound raw shrimp, (21-25 per pound), peeled and deveined

  3. 3 cups snow peas, trimmed

  4. 8 ounces shiitake mushrooms, stemmed, sliced

  5. 2 tablespoons minced fresh ginger

  6. 1/4 cup dry sherry, (see Ingredient notes)

  7. 2 tablespoons hoisin sauce, (see Ingredient notes)

  8. 2 tablespoons reduced-sodium soy sauce

  9. 2 teaspoons cornstarch

  10. 1/2 teaspoon freshly ground pepper

  11. 3 cups mung bean sprouts

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add shrimp and cook, stirring, until pink and beginning to curl, about 1 minute. Transfer the shrimp to a plate (it will finish cooking later). Heat the remaining 1 tablespoon oil in the pan over high heat. Add snow peas, shiitakes and ginger and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Meanwhile, whisk sherry, hoisin, soy sauce, cornstarch and pepper in a small bowl. Stir bean sprouts, the cooked shrimp and the sherry mixture into the snow pea mixture and cook, stirring constantly, until the sauce is slightly thickened and the shrimp are cooked through, 1 to 2 minutes.


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