Friends came over today to swim (well, the monkeys and their friends swam while the moms and I gossiped) so I made lunch.
I got another great recipe off of Mom's Cooking Club and thought is would be the perfect one dish meal.
Because thee were four adults, three pre-teens and 5 kids, I bulked up the dish by doubling the pasta, adding a 1/2 lb. more of shrimp, doubling the sauce and adding mushrooms, asparagus, patty pan squash and yellow squash to the mix.
Everyone loved it!
Stir-Fried Shrimp with Spicy Orange Sauce
Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles.
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions (omitted)
Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
Yield: 4 servings (serving size: 3/4 cup)
CALORIES 301 (30% from fat); FAT 10g (sat 1.1g,mono 4.6g,poly 3.2g); IRON 4.4mg; CHOLESTEROL 259mg; CALCIUM 103mg; CARBOHYDRATE 16.8g; SODIUM 621mg; PROTEIN 35.3g; FIBER 0.5g
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