This stir fry was completely inspired by these beautiful mushrooms that I picked up this morning.  I had never tried them before and once I read that they paired well with seafood and were mostly used in Asian dishes, I decided to try them in a stir fry.  This was so easy and so yummy.  If you can’t find these mushrooms, choose another variety.  Also, use whatever veggies you have on-hand…stir-frys can be tweaked easily to your preference.

1 lb shrimp, peeled and deveined
1 cluster of beech mushrooms (shimeji)
4 scallions, chopped
1 carrot, peeled and chopped
1 cup snow peas (I cut the stem ends off and then cut them in half)
1 yellow squash, chopped
2 cloves garlic, minced
1T freshly grated ginger
1/4 tsp sea salt
2T organic tamari
1T sesame oil

Heat sesame oil on medium-high heat.  Add everything else.  Cook for two minutes.  Put a lid on the pan and let steam for 5 minutes.  Take the lid off and continue to cook another 5 minutes, allowing some of the juices to steam off.  Serves 2-3, depending on how hungry you are!  Enjoy!