Saturday Recipe

No chocolate today. Shrimp, another of my favourites, instead. This is a Cooking Light recipe which I found on MyRecipes.com

Stir-Fried Shrimp with Spicy Orange Sauce

 
Becky Luigart-Stayner
 

Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chilies in the sauce to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles.

 
Yield: 4 servings (serving size: 3/4 cup)
 

• 1 1/2 pounds peeled and deveined large shrimp 
• 1 tablespoon cornstarch
• 1/4 cup fresh orange juice 
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon chili paste with garlic (such as sambal oelek)
• 2 tablespoons canola oil
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 1/3 cup chopped green onions

Preparation

1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
2. Combine juice, soy sauce, honey, vinegar, and chili paste, stirring with a whisk; set aside.
3. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 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.

Have a great weekend