Shrimp Stir-Fry With Snap Peas and Baby Corn

Shrimp Stir-Fry With Snap Peas and Baby Corn

This shrimp stir-fry with snap peas and baby corn offers a slight sweetness with a hint of heat, ready in just minutes. You can swap in sliced water chestnuts for the baby corn if you prefer. Egg rolls on the side make a great addition.

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 clove garlic, minced
• 1 teaspoon hoisin sauce
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon sesame oil
• 1 (15 ounce) can baby corn, drained
• 8 ounces snap peas
• 1 (6 1/2 ounce) can sliced mushrooms, drained
• 1 pound large raw shrimp, peeled and deveined

Directions

1. In a bowl, whisk together soy sauce, honey, lemon juice, cornstarch, garlic, Hoisin, and red pepper flakes. Set aside.
2. Heat sesame oil in a wok over medium-high heat. Add corn, snap peas, and mushrooms. Stir-fry for 4 minutes. Add shrimp and stir-fry for an additional 2 minutes.
3. Stir in the prepared sauce and cook until the shrimp turns opaque, about 2 more minutes.