Stir-fried shrimp and snow peas in orange sauce

2
2
2
Smartpoints value per serving
Total Time
29 min
Prep
20 min
Cook
9 min
Serves
4
Difficulty
Easy
In under 30 minutes, you can get this Chinese take-out favorite onto your table without having to leave the house. Fresh ginger, orange zest and honey, give this recipe fantastic sweet-heat. To easily peel fresh ginger root, scrape off the skin with the edge of a metal spoon. If you use a lot of fresh ginger, it is easy to store in the freezer and grate on a microplane without having to peel. The addition of the bean sprouts gives this recipe great bits of crunch and a whimsical look. Skip some of the prep work by buying convenience products like jarred pre-minced garlic and pre-minced ginger in your grocery store’s produce aisle.

Ingredients

cooking spray

1 spray(s)

uncooked scallion(s)

4 medium, thinly sliced

ginger root

1 Tbsp, fresh, minced

orange zest

1 Tbsp, finely grated

garlic clove(s)

2 medium clove(s), minced; or 2 1/2 tsp minced garlic

snow peas

3 cup(s)

uncooked shrimp

8 oz, small, peeled, deveined (about 36 to 40 per lb)

uncooked bean sprouts

2 cup(s)

unsweetened orange juice

½ cup(s), freshly squeezed recommended

low sodium soy sauce

2 Tbsp

honey

1½ tsp

cornstarch

1½ tsp

rice vinegar

1½ Tbsp

toasted sesame oil

1 tsp

Instructions

  1. Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes.
  2. Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds.
  3. Add snow peas. Continue tossing until crisp-tender, about 2 minutes.
  4. Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes.
  5. Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute.
  6. Meanwhile, combine cornstarch with rice vinegar in a small bowl.
  7. Stir in cornstarch mixture; continue cooking until sauce has thickened a bit, about 30 seconds. Remove wok or pan from heat and drizzle oil over the dish. Yields about 1 1/2 cups per serving.

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