1 1/2 lb peeled and deveined large shrimp
1 T cornstarch
1/4 cup fresh orange juice
2 T low-sodium soy sauce
2 T honey
1 T rice wine vinegar
1 T chile paste with garlic
2 T canola oil
1 T minced peeled ginger
3 garlic cloves, minced
1/2 cup chopped green onion
Place shrimp in a medium bowl and sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 minutes seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
Source: Cooking Light Magazine
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i made this the other night for an impromptu dinner party (was just supposed to be dinner for my boyfriend and i) and although i had less than a pound of shrimp and no ginger, it was a huge hit! i think the ginger would make it less spicy, but i liked it spicy. well done! i'm trying to get a dinner party type thing started with my friends, and i'm glad i have your blog to give me ideas! if i get assigned a dessert i'm definitely going to make that oatmeal apple crisp, and get some amy's mexican vanilla ice cream to go with it - yum! hope you're doing well! :D
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