Sassy Shrimp Stir-Fry 2 tablespoons cornstarch 1-1/2 cups reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 tablespoons rice 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 minced fresh gingerroot 2 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 1/2 cup julienned carrot Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Sassy Shrimp Stir-Fry cont. 2-1/2 cups chopped Chinese or napa cabbage 2 cups fresh peas pods 1/4 cup thinly sliced green onions Hot cooked rice, optional In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange peel; set aside. 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. 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Sassy Shrimp Stir-Fry until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired. Yield: 4 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008