Shrimp, Mushroom and Snow Pea Stir-Fry

This is an excellent bowl meal.  The ginger/soy combination gives it personality, I added cashews for crunch and the mushrooms and veggies add flavor layers.  I served it over brown rice, but noodles would be good too.  Instead of snow peas (stringy!), I used zucchini, thinly sliced on a mandolin.  Next time, maybe I'll make thicker slices.  Use lots of shrimp - maybe 10 or 12 per person.

4 servings

3 calculated points

Verdejo

Ingredients

• ½ cup low-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons grated fresh ginger
• 1 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 8 ounces sliced mushrooms
• 8 ounces snow peas, strings removed
• 1 pound medium or large shrimp, peeled, deveined
• 2 scallions, white and light green parts, thinly sliced
• Salt and pepper, optional
• Cooked rice or rice noodles for serving, optional

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.