Recipe by WendyMaq
An Easy Dinner Recipe from South Beach Diet's "Daily Dish" (Phase 1). Fresh ginger and garlic, plus a vibrant mixture of vegetables and tender shrimp, give this stir-fry big flavor and color. Make sure you have all the veggies prepared before you start to cook. Once you’re ready, this dish cooks up in less than 10 minutes. If you can find cut, packaged stir-fry vegetables at the supermarket, your prep time will be over in a flash!
Top Review by mums the word
I used a mixture of red and green peppers which gave a nice punch of colour to the dish. I also added a bit of zucchini that needed to be used up. I found the ginger to be a bit too much, so would reduce that in future. A nice, quick recipe for a busy night! Thanks for posting.
- 4 teaspoons canola oil, divided
- 2 tablespoons low sodium soy sauce, divided
- 1 1⁄2 teaspoons low sodium soy sauce, divided
- 3 garlic cloves, minced
- 1 1⁄2 lbs medium shrimp, peeled and de-veined
- 2 tablespoons fresh ginger, minced
- 8 ounces white mushrooms, quartered
- 4 scallions, cut into 1-inch pieces
- 1 large bell pepper, any color, cut into thin strips
- 8 ounces snow peas, strings removed
- 1⁄4 teaspoon red pepper flakes
Directions See How It's Made
- Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
- Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.
- Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and red-pepper flakes. Cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.