Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chilies 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.
Yield: 4 servings (serving size: 3/4 cup)
Ingredients 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 chili paste with garlic 2 tablespoons canola oil 1 tablespoon minced peeled fresh ginger 3 garlic cloves, minced 1/3 cup chopped green onions
Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar, and chili 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.
