• Ingredients: 33
  • Serves: 4

Shrimp and veggie stir-fry with low-sodium soy sauce, dry white wine, medium shrimp, peeled and deveined, chopped garlic, sugar, red pepper flakes, canola oil, snap peas, mushrooms, sliced, cooked brown rice.


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

For marinade

  • 1/2 cup fresh Seville orange juice
  • 8 garlic
  • 1 1/2 tsps. cumin seeds, toasted
  • 1 tbsp. olive oil
  • 2 pounds boneless pork shoulder, cut into 2-inch pcs.

For filling

For crust

  • Equipment: a 6- to 8-quarts pressure cooker

For turbot:

  • 2 tbsps. canola oil
  • 8 turbot fillets,* skinned
  • 1 tsp. kosher salt
  • 2 tbsps. unsalted butter

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Mix 1 tablespoon of the soy sauce and 2 tablespoon of the wine; pour over shrimp; set aside to marinate.

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  2. Step 2 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.

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  3. Step 3 Heat a large skillet or wok over medium-high heat, about 4 minutes. Add 2 teaspoon of the oil and raise heat to high.

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  4. Step 4 When oil is hot, cook shrimp with marinade until shrimp is pink, about 1 minute; transfer to a plate.

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  5. Step 5 Add remaining 2 teaspoon oil to skillet, then snap peas, mushrooms and remaining 1 teaspoon garlic; stir-fry about 2 minutes.

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