Shrimp, Mushroom and Snow Pea Stir-Fry

• Gluten free

• Seafood

  • 1 lb Shrimp, medium or large

• Produce

  • 2 tbsp Ginger, fresh
  • 8 oz Mushrooms
  • 2 lb Scallions
  • 8 oz Snow peas

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Condiments

  • 2 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 1 lb Rice or rice noodles, Cooked

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 lb Salt and pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on myrecipes.com

Description

Directions

• In a small bowl, mix broth, soy sauce, ginger and cornstarch. Warm oil in a large nonstick skillet or wok over medium-high heat until shimmering. Cook mushrooms, stirring, until their liquid has evaporated and they have browned, 6 to 10 minutes. Add snow peas; stir-fry until crisp-tender, about 2 minutes. Toss in shrimp and cook, stirring, until pink, 3 to 5 minutes. Add scallions; stir-fry 30 seconds more. Stir broth mixture; pour into pan. Stir-fry until shrimp are opaque and sauce has thickened slightly, approximately 1 minute. Season with salt and pepper and serve over rice or rice noodles, if desired.