Stir Fried Wild Mushrooms With Snap Peas In Oyster Sauce Food

STIR-FRIED SHRIMP AND MUSHROOMS

Stir-Fried Shrimp and Mushrooms image

After a tiring but beautiful day of fishing, this is a fast and delicious way to serve our famous Key West pink shrimp. It's always a big hit with guests.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 garlic cloves, minced
2 teaspoons canola oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 cups sliced fresh mushrooms
1 cup sliced green onions
1/4 cup chicken broth
Hot cooked rice
Lemon slices

Steps:

In a large skillet or wok, saute garlic in oil for 1 minute. Add the shrimp, mushrooms and onions; stir-fry for 1 minute. Stir in the broth; cook 2 minutes longer or until shrimp turn pink. Serve with rice; garnish with lemon.

Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 258mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS

Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions image

Categories Ginger Mushroom Soy Vegetable Stir-Fry Low Fat Vegetarian Quick & Easy Vinegar Tofu Winter Healthy Honey Soy Sauce Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
6 ounces fresh shiitake mushrooms, stemmed, caps quartered
8 ounces sugar snap peas, trimmed
4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 green onions, sliced on diagonal

Steps:

Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

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