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.
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
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.
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:
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)|
|2 Tbsp||white wine or dry sherry|
|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.
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|
|Total Carbohydrates 22g||6%|
|Dietary Fiber 4g||13%|
|Vitamin A 28%||Vitamin C 121%|
|Calcium 14%||Iron 35%|
|Vitamin K 29 mcg||Potassium 1022 mg|
|Magnesium 87 mg|