Join My Newsletter!

Shrimp & Beech Mushroom Stir Fry

Shrimp & Beech Mushroom Stir Fry

This stir fry was completely inspired by these beautiful mushrooms that I picked up this morning.  I had never tried them before and once I read that they paired well with seafood and were mostly used in Asian dishes, I decided to try them in a stir fry.  This was so easy and so yummy.  If you can’t find these mushrooms, choose another variety.  Also, use whatever veggies you have on-hand…stir-frys can be tweaked easily to your preference.

1 lb shrimp, peeled and deveined
1 cluster of beech mushrooms (shimeji)
4 scallions, chopped
1 carrot, peeled and chopped
1 cup snow peas (I cut the stem ends off and then cut them in half)
1 yellow squash, chopped
2 cloves garlic, minced
1T freshly grated ginger
1/4 tsp sea salt
2T organic tamari
1T sesame oil

Heat sesame oil on medium-high heat.  Add everything else.  Cook for two minutes.  Put a lid on the pan and let steam for 5 minutes.  Take the lid off and continue to cook another 5 minutes, allowing some of the juices to steam off.  Serves 2-3, depending on how hungry you are!  Enjoy!

Thanks for installing the Bottom of every post plugin by Corey Salzano. Contact me if you need custom WordPress plugins or website design.

Directions

Ingredients

Directions