You may remember my post from last year, when I was on a mission to go through my old magazines and save any promising recipes while recycling the rest of the magazine. Well, what became of that project was actually somewhat miraculous – I wound up with a binder full of recipes, separated by type of food and everything. I’ve since made about 6 or 7 recipes from the binder (which is 6 more than I ever made when the magazines were sitting in a pile, intact). It’s great to flip through when I am looking to use something with a particular ingredient, and in this case, the ingredient was shrimp.
This recipe was a winner because I had all the ingredients on hand already; plus it was a good excuse to use use chili paste, which I adore but never remember to use. The only changes I made were to double the chili paste after realizing it wasn’t quite spicy enough for us, and to add cashews, which I thought were a great addition. I served this over some brown rice with steamed peapods and it made a nice, healthy, quick meal (well, it would have been much quicker had I not had to spend time cooking brown rice – but of course, that’s easy enough to do). I will definitely make this recipe again and hopefully this time it won’t take me 3 or 4 years. 🙂
Stir-Fried Shrimp with Spicy Orange Sauce
Adapted from Cooking Light
3/4 lb. peeled and deveined shrimp
1/2 Tbsp. cornstarch
2 Tbsp. fresh orange juice
1 Tbsp. low sodium soy sauce
1 Tbsp. honey
1/2 Tbsp. rice wine vinegar
1 Tbsp. chili paste, such as sambal oelek
1 Tbsp. canola oil
1/2 Tbsp. minced ginger
2 garlic cloves, minced
1/4 cup cashews
3 Tbsp. chopped green onions
Toss shrimp and cornstarch together in a medium bowl.
Whisk together the juice, soy sauce, honey, rice wine vinegar, and chili paste.
Heat a nonstick pan over medium-high heat and add the oil. Stir-fry the ginger and garlic in the pan about15-30 seconds or until fragrant. Add the shrimp and stir-fry for 3 minutes. Add the sauce, onions, and cashews, and stir-fry until shrimp is cooked through and sauce has thickened, about 2 more minutes.