Shrimp and Veggie Stir-Fry

A delicious seafood recipe for you as lent starts.

4 T  Low sodium soy sauce

4 T  White cooking wine

1 lb  Medium cooked shrimp

1 T plus 1 tsp  Chopped garlic, divided

1 tsp  Fresh ginger, minced

1/2  tsp Sugar

1/2 tsp  Red pepper flakes, or to taste

4 tsp  Olive oil, divided

4 c  Sugar snap peas (about 2-8oz packages)

3 c  Mushrooms, sliced

4 c  Cooked brown rice

Mix 1T soy sauce, 2 T cooking wine; pour over shrimp, set aside.  To make garlic stir fry sauce; whisk remaining 3 T soy sauce, remaining 2 T cooking wine, 1 T garlic, ginger, sugar, and red pepper flakes; set aside.  Heat a large wok or skillet over medium high heat.  Add 2 tsp of the oil.  When hot, cook shrimp with marinade 1-2 minutes.  Transfer to a plate.  Add remaining 2 tsp oil, add snap peas, mushrooms, and remaining 1 tsp garlic; stir fry about 2 minutes.  Stir in stir fry sauce and shrimp, let mixture bubble about 1 minute.  Serve on rice.

Serves 4.  Per serving (1 cup rice, approximately 2 cups stir fry):  495 calories, 10 g fat, 2 g saturated fat, 172 mg cholesterol, 881 mg sodium, 65 g carbohydrate, 9 g fiber, 36 g protein.