Hot and Sour Shrimp Stir-Fry

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Hot and Sour Shrimp Stir-Fry

Hot and Sour Shrimp Stir-Fry


  • 4 cups hot cooked rice cooked without salt or fat
  • 2 cups fresh snow peas halved diagonally
  • 4 green onions halved lengthwise and cut into 2-inch pieces
  • 1 tablespoon vegetable oil
  • 1 31-ounce package fresh shiitake mushrooms
  • 2 cloves garlic minced
  • 4 teaspoon crushed red pepper
  • 1 teaspoon sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons lo


  • 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.

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