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shrimp cornstarch orange juice soy sauce honey rice wine vinegar chili paste with garlic canola oil fresh ginger garlic green onion
Viewed: 62 - Published at: 5 years agoIngredients
- 1 1/2 lbs large shrimp, peeled and deveined
- 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 fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 1/3 cup green onion, chopped
Method
- 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 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.
