Ingredients
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1/4 cup soy sauce
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2 tablespoons honey
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2 tablespoons lemon juice
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1 tablespoon cornstarch
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1 clove garlic, minced
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1 teaspoon hoisin sauce
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1/4 teaspoon crushed red pepper flakes
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1 tablespoon sesame oil
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1 (15 ounce) can baby corn, drained
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8 ounces snap peas
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1 (6 1/2 ounce) can sliced mushrooms, drained
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1 pound large raw shrimp, peeled and deveined
Directions
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Whisk soy sauce, honey, lemon juice, cornstarch, garlic, Hoisin, and red pepper flakes in a bowl. Set aside.
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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 2 minutes more.
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Stir in reserved sauce and cook until shrimp is opaque, about 2 minutes more. Serve over rice.
Nutrition Facts (per serving)
| 150 | Calories |
| 4g | Fat |
| 17g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 150 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 3% |
| Cholesterol 95mg | 32% |
| Sodium 1030mg | 45% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 2g | 8% |
| Total Sugars 9g | |
| Protein 14g | 27% |
| Vitamin C 21mg | 24% |
| Calcium 65mg | 5% |
| Iron 2mg | 10% |
| Potassium 382mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
