Ingredients

• 4 tablespoons low-sodium soy sauce
• 4 tablespoon dry white wine
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon chopped garlic
• 1/2 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 4 teaspoon canola oil
• 4 cups snap peas
• 3 cups mushrooms, sliced
• 4 cups cooked brown rice

Instructions

1. Mix 1 tablespoon of the soy sauce and 2 tablespoon of the wine; pour over shrimp; set aside to marinate. Make garlic stir-fry sauce: Whisk remaining 3 tablespoon soy sauce, remaining 2 tablespoon wine, 1 tablespoon of garlic, sugar and red pepper flakes; set aside. Heat a large skillet or wok over medium-high heat, about 4 minutes. Add 2 teaspoon of the oil and raise heat to high. When oil is hot, cook shrimp with marinade until shrimp is pink, about 1 minute; transfer to a plate. Add remaining 2 teaspoon oil to skillet, then snap peas, mushrooms and remaining 1 teaspoon garlic; stir-fry about 2 minutes. Stir in stir-fry sauce and shrimp; let mixture bubble about 1 minute. Serve over rice.