- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons sherry
- 1 teaspoon packed brown sugar
- 2 1/2 teaspoons toasted sesame oil
- 1/2 pound fresh shiitake mushroom caps, sliced 1/4-inch thick
- 1 pound medium shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger
- 9 ounces baby spinach leaves
- Whisk together soy sauce, sherry, and sugar in small bowl.
- Heat oil in wok or large nonstick skillet over medium-high heat. Add mushrooms and stir-fry 2 minutes. Add shrimp, garlic, and ginger and stir-fry 1 minute. Add spinach and soy mixture and continue stir-frying until spinach has just wilted (shrimp will be cooked), about 1 minute.