I’ve been on a quest to set a grocery budget and live (or die) by it. Make a weekly menu and buy only to that menu each week. So far, so good.
This recipe is from Cooking Light, August 2007.
No substitutions were made.
Stir-Fried Shrimp with Spicy Orange Sauce
1.5 lbs peeled and deveined large shrimp
1 tblsp cornstarch
1/4 c fresh orange juice
2 tblsp low-sodium soy sauce
2 tblsp honey
1 tblsp rice wine vinegar
1 tblsp chile paste with garlic
2 tblsp canola oil
1 tblsp minced peeled fresh ginger
3 garlic cloves, minced
1/3 c chopped green onions
Place shrimp in a medium bowl. 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 med-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. Yield: 4 servings.
There was a suggestion to serve this over udon noodles or rice. I had vermicelli in the pantry, so I used that instead, and added in some green beans. I expected this to be more on the spicy side (hence the name..). There was a good heat, but not an overwhelming spicy heat. If you have some shrimp on hand and are able to find the chile paste, this is a great dinner!