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Sassy Shrimp Stir-Fry

  • 4servings
  • 20minutes

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Source: www.allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

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 wine 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 peeled, minced gingerroot

  11. 2 garlic cloves, minced

  12. 1/2 teaspoon crushed red pepper flakes

  13. 1/2 cup julienned carrots

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

  15. 2 cups fresh pea pods

  16. 1/4 cup thinly sliced green onions

  17. Hot cooked rice

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.

  2. 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.

  3. 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.

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