Shrimp Stir Fry With Snap Peas and Baby Corn
This shrimp stir-fry with snap peas and baby corn is a little sweet, with a little bit of heat, and is on the dinner table in a matter of minutes. Feel free to substitute sliced water chestnuts for baby corn. Egg rolls on the side are always a plus.
Ingredient
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 clove garlic, minced
- 1 teaspoon hoisin sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon sesame oil
- 1 (15 ounce) can baby corn, drained
- 8 ounces snap peas
- 1 (6 1/2 ounce) can sliced mushrooms, drained
- 1 pound large raw shrimp, peeled and deveined
Direction
- Whisk soy sauce, honey, lemon juice, cornstarch, garlic, Hoisin, and red pepper flakes in a bowl. Set aside.
- Heat sesame oil in a wok over medium-high heat. Add corn, snap peas, and mushrooms. Stir-fry for 4 minutes. Add shrimp and stir-fry 2 minutes more.
- Stir in reserved sauce and cook until shrimp is opaque, about 2 minutes more. Serve over rice.
