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Be healty
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. 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 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 Preparation 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. Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the "punch" of chiles, ginger, and garlic. My favorite choice, ros, may be conventional, but wait until you taste a good one. Ross are fruity (like many red wines) but cool and refreshing (like a white). Try Marqus de Cceras Ros 2006 from Rioja, Spain. It's a steal at $8. --Karen MacNeil Nutritional Information Calories:301 (30% from fat) Fat:10g (sat 1.1g,mono 4.6g,poly 3.2g) Protein:35.3g Carbohydrate:16.8g Fiber:0.5g Cholesterol:259mg Iron:4.4mg Sodium:621mg Calcium:103mg
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