| |
| Firecracker Shrimp |
| |
| 1/3 cup |
|
honey |
|
| 1/4 cup |
|
soy sauce |
|
| 1 Tbs |
|
rice wine vinegar |
|
| 2 tsp |
|
cornstarch |
|
| 2 tsp |
|
grated orange peel |
|
| 1/4 tsp |
|
crushed red pepper flakes, or to taste |
|
| 1 Tbs |
|
vegetable oil |
|
| 4 |
|
garlic cloves, minced |
|
| 2 tsp |
|
minced fresh ginger |
|
| 1 |
|
red bell pepper, seeded and chopped |
|
| 1 cup |
|
snow peas, cut into 1-inch pieces |
|
| 1-1/2 lbs |
|
shrimp, peeled and deveined |
|
| 3 |
|
green onions, cut into 1-inch pieces |
|
| 6 cups |
|
cooked white rice, optional |
|
|
|
|
| |
| 1 |
In small bowl, whisk together honey,
soy sauce, vinegar, cornstarch, orange peel and red pepper
flakes until thoroughly mixed and cornstarch is dissolved.
Set aside. |
| 2 |
Heat oil in wok or large, heavy skillet
over medium-high heat. Stir in garlic and ginger; stir-fry
until fragrant, about 1 minute. |
| 3 |
Add bell pepper and snow peas; stir-fry
1 minute until crisp-tender. |
| 4 |
Add shrimp and green onions; stir-fry
until shrimp just turns pink, about 1 minute. |
| 5 |
Stir in reserved soy sauce mixture;
cook and stir until sauce boils and thickens. |
| 6 |
Serve over cooked rice, if desired. |
|
| |
| Servings: 4 |
| |
| Recipe Type |
| Main Dish, Seafood |
| |
| Recipe Source |
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