Sassy Shrimp Stir-Fry Recipe

  • 2 tablespoons cornstarch
  • 1 1/2 cups reduced sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1 teaspoon grated orange peel
  • 1 teaspoon canola oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 1/2 teaspoons peeled, minced gingerroot
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup julienned carrots
  • 2 1/2 cups chopped Chinese or napa cabbage
  • 2 cups fresh pea pods
  • 1/4 cup thinly sliced green onions
  • Hot cooked rice
  1. In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange peel; set aside.
  2. In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm.
  3. In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.