Pan Fried Shrimp with Vegetables

You will need:

• 4 teaspoons canola oil
• 2 tablespoons plus 1 1/2 teaspoon low-sodium soy sauce
• 3-4 garlic cloves
• 1 1/2 pounds medium peeled and deveined fresh or frozen (thawed) shrimp
• 2 tablespoons fresh ginger, minced
• 8 ounces white mushrooms, quartered
• 4 scallions, cut into 1 in. pieces
• 1 large bell pepper (any color), cut into thin strips
• 8 ounces snow peas, strings removed
• 1/4 teaspoon red pepper flakes

Preparation:

Whisk together 2 teaspoons of the canola oil, 1 1/2 teaspoon of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.  Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes.  Transfer to a plate.  Heat remaining oil in the same skillet over high heat; add ginger and cook for 30 seconds.  Add mushrooms, scallions, bell pepper, snow peas and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes.  Stir in shrimp and remaining soy sauce and toss to combine.  Serve hot.