Ingredients Jump to Instructions ↓

  1. 2 tablespoons cornstarch

  2. 1-1/2 cups reduced-sodium chicken broth

  3. 3 tablespoons reduced-sodium soy sauce

  4. 2 tablespoons rice vinegar

  5. 1 tablespoon honey

  6. 2 teaspoons sesame oil

  7. 1 teaspoon grated orange peel

  8. 1 teaspoon canola oil

  9. 1 pound uncooked medium shrimp, peeled and deveined

  10. 1-1/2 teaspoons minced fresh gingerroot

  11. 2 garlic cloves, minced

  12. 1/2 teaspoon crushed red pepper flakes

  13. 1/2 cup julienned carrot

  14. 2-1/2 cups chopped Chinese or napa cabbage

  15. 2 cups fresh peas pods

  16. 1/4 cup thinly sliced green onions Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange peel; set aside. In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm. In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired. Yield: 4 servings.


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