Shrimp With Peas & Mushrooms Recipe

Name: Shrimp With Peas & Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon ground ginger; 3/4 cup chicken broth; 2 tablespoons soy sauce; 1 clove garlic, crushed; 1/4 cup peanut oil; 8 ounces mushrooms, sliced thin; 1 (10 ounce) package frozen peas (thawed); 1 (20 ounce) bag frozen shrimp, thawed & wiped dry; hot cooked angel hair pasta

Servings: persons

1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground ginger
3/4 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, crushed
1/4 cup peanut oil
8 ounces mushrooms, sliced thin
1 (10 ounce) package frozen peas (thawed)
1 (20 ounce) bag frozen shrimp, thawed & wiped dry
hot cooked angel hair pasta

1
Combine cornstarch, salt, sugar and ginger.
2
Gradually blend in chicken broth& soy sauce; add garlic and set aside.
3
Heat peanut oil in Wok over high heat; add mushrooms and peas and stir fry for 2 minutes.
4
Add shrimp; cook and stir until shrimp is pink and firm (about 4 minutes).
5
Stir chicken broth mixture to blend; add to shrimp mixture.
6
Cook and stir until sauce is thickened.
7
Serve with angel hair pasta.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon cornstarch, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon ground ginger, and more.

Yes, Shrimp With Peas & Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp With Peas & Mushrooms

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