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

　　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.

Nutrition Per Serving

　　8.4 g fat (1 g saturated)

　　67.5 g carbs

　　8.9 g fiber

　　35.6 g protein

　　#### Nutritional analysis provided by Self