Meals in Minutes- Seafood

Shrimp & Veggie Stir-Fry
4 T Low sodium soy sauce
4 T White cooking wine
1 lb Medium cooked shrimp
1 T plus 1 tsp Chopped garlic, divided
1 tsp Fresh ginger, minced
1/2 tsp Sugar
1/2 tsp Red pepper flakes, or to taste
4 tsp Olive oil, divided
4 c Sugar snap peas (about 2-8oz packages)
3 c Mushrooms, sliced
4 c Cooked brown rice
Per Serving (1 cup rice, 2 cups stir fry): 
Calories: 495
Fat: 10 grams
Saturated fat: 2 grams 
Cholesterol: 172 milligrams
Sodium: 881 milligrams
Carbohydrate: 65 grams
Fiber: 9 grams
Protein: 36 grams
Number of servings: 4
Mix 1T soy sauce, 2 T cooking wine; pour over shrimp, set aside. To make garlic stir fry sauce; whisk remaining 3 T soy sauce, remaining 2 T cooking wine, 1 T garlic, ginger, sugar, and red pepper flakes; set aside. Heat a large wok or skillet over medium high heat. Add 2 tsp of the oil. When hot, cook shrimp with marinade 1-2 minutes. Transfer to a plate. Add remaining 2 tsp oil, add snap peas, mushrooms, and remaining 1 tsp garlic; stir fry about 2 minutes. Stir in stir fry sauce and shrimp, let mixture bubble about 1 minute. Serve on rice.