Recipe information
Yield
4 Servings
Ingredients
1
pound uncooked large shrimp, peeled, deveined
2
tablespoons canola oil
3
teaspoons minced peeled fresh ginger
2
large garlic cloves, minced
1
/2 teaspoon salt
1
/4 teaspoon dried crushed red pepper
1
pound sugar snap peas, strings removed
1
cup fresh corn kernels (cut from about 2 ears)
1
/2 cup diced red bell pepper
3
green onions, thinly sliced on diagonal
2
teaspoons black or white sesame seeds (optional)
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Preparation
Step 1
Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.
Step 2
Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 275 Fat (g) 9 Saturated Fat (g) 1 Cholesterol (mg) 168 Dietary Fiber (g) 5