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Shrimp and Sugar Snap Pea Stir Fry

  • 1 can (15 oz.) Dynasty Cut Baby Corn, drained well
  • 1/4 lb sugar snap peas, cut crosswise in halves
  • 1/2 lb peeled shrimp
  • 1 tablespoon cornstarch
  • 1 tablespoon Dynasty Fish Sauce
  • 1 tablespoon Dynasty Oyster Flavored Sauce
  • 2 cloves garlic, minced or pressed
  • Vegetable Oil Cooking Spray

Combine 1/2 cup cold water, cornstarch, stir-fry and oyster sauces; stir until cornstarch dissolves. Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray. Add shrimp and garlic; stir-fry 4 minutes, or until cooked through. Add snap pea and baby corn to the same pan; stir-fry 3-5 minutes. Evenly pour in cornstarch mixture to the pan. Cook and stir 2 minutes or until all is hot. Serve hot with rice.

Makes 4 servings, 1 cup stir-fry each.

Per serving: 103 calories, 13 g protein, 1 g fat, 9 g carbohydrate, 711.5 mg sodium, 81 mg cholesterol.