Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


"The art of dining well is no slight art, the pleasure not a slight pleasure."
- Mark Twain

The refrigerator light goes on...

Shrimp, peas, and mushrooms are made for each other. It doesn't matter what the culture or language - Asian, French, Italian or American. The balance of ginger, garlic, and five spice powder makes this recipe sharp and sweet at the same time. A great combination.

Thickening Agents - Cornstarch

Cornstarch is actually a flour. It is the endosperm of corn kernels that has been dried and ground, much the same way that wheat flour is made (in England cornstarch is actually called cornflour). Like other flours, cornstarch makes a good thickening agent.

It is frequently used in Asian cooking and a clear sheen is typical of sauces thickened with cornstarch. When used in baking, it helps produce a finer texture as well as a silky sheen.

There is, however, little similarity to wheat flour when using cornstarch to thicken sauces. There are a few rules for using cornstarch properly:

  1. It has twice the thickening power of wheat flour and it produces a clearer sauce.
  2. When starting with an acidic liquid (juices, vinegars, wines), the thickening power will be about half.
  3. It is best to mix it with water before incorporating it into a sauce, as it clumps easily.
  4. If the sauce is overheated or overstirred, it will begin to breakdown and lose thickening power.


Shrimp with Snow Peas and Mushrooms

Servings = 2 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. Reheat gently.

Serve with Brown Rice

8 ounces shiitake mushrooms (stemmed and caps thinly sliced)
3/4 cup water
2 Tbsp white wine or dry sherry
2 tsp cornstarch
1 Tbsp sesame oil
1 tsp Chinese five spice powder
2 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
8 ounces shrimp (peeled and deveined)
4 tsp low sodium soy sauce or gluten-free tamari sauce
1 tsp rice wine vinegar
4 ounces snow peas (strings removed)

Place the mushroom stems in a small saucepan with the water over high heat. When the water boils, reduce to a simmer and simmer for 20 minutes. Strain the water into a small bowl or measuring cup, discard the stems, and set aside the mushroom tea.

Place the wine and cornstarch in a small dish and whisk until well blended.

Place the sesame oil in a large skillet or wok over high heat.

Add the five spice powder and stir well.

Add the garlic and ginger and stir well for about one minute.

Add the mushrooms and cook for about 3 to 5 minutes until they are slightly wilted.

Add the shrimp and cook for about 5 minutes, stirring frequently.

Add the soy sauce, vinegar, pepper, and snow peas.

Cook for about 3 to 5 minutes. Stir frequently.

Add the mushroom tea and white wine/cornstarch mixture and stir well. Cook for about one minute until the sauce begins to thicken. Serve over brown rice.

Nutrition Facts

Serving size = about 2 cups

Servings = 2


Amount Per Serving

Calories 302 Calories from Fat 82
  % Daily Value
Total Fat 9g 15%
    Saturated Fat 1g 5%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 172mg 56%
Sodium 536mg 22%
Total Carbohydrates 22g 6%
    Dietary Fiber 4g 13%
    Sugars 7g  
Protein 31g  
Vitamin A 28% Vitamin C 121%
Calcium 14% Iron 35%
Vitamin K 29 mcg Potassium 1022 mg
Magnesium 87 mg