Sassy Shrimp Stir-Fry

Sassy Shrimp Stir-Fry

INGREDIENTS


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 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 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 until thickened.

Add the cabbage, peas, onions and shrimp mixture;
heat through. Serve over rice if desired.

Yield: 4 servings.