Sassy Shrimp Stir-Fry

Name: Sassy Shrimp Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 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 zest; 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; 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

Red pepper flakes, ginger and garlic lend a spicy touch to this seafood stir-fry. Pea pods, carrots and Chinese cabbage give the dish a fresh taste that's more than welcomed as the season changes. -The L&T Home Economists

Ingredients

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 zest
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
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

Directions

In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange zest; 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 until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

Nutrition Facts

1-1/4 cups: 219 calories, 5g fat (1g saturated fat), 168mg cholesterol, 896mg sodium, 20g carbohydrate (9g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

suitesis

Nov 23, 2015

I have been making this for several years. It is a favorite of DH and DD (and I like it, too, of course). Rarely really change anything other than increasing the amount of peas, if I have them. Used agave nectar instead of honey last time I made it (because I came across it first - no other reason).