Albert Wong's Firecracker Shrimp
chinese, fish
----AMERICAN MEASUREMENTS----
1/3 cup honey
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoon cornstarch
2 teaspoon grated orange peel
1/4 teaspoon dried red pepper flakes
1 tablespoon vegetable oil
4 garlic cloves; minced
2 teaspoon minced fresh ginger
1 red bell pepper; chopped
1 cup snow peas; in 1 pieces
1 1/2 lb shrimp; peeled and deveined
3 green onions; 1 pieces
6 cup cooked white rice; optional
In a small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside.
Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas; stir-fry 1 minute until tender-crisp. Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.
Makes 4 servings
Per serving: Calories: 290 (42% protein, 43% carbohydrate, 16% fat) Protein: 30 grams Total fat: 5 grams Saturated fat: 0-1 gram Cholesterol: 262 mg Sodium: 1,330 mg Carbohydrate: 31 grams Exchanges: 1/2 vegetable, 1/2 starch, 2-1/2 meat, 1/2 fat
Source: Albert Wong; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 27 Sep 97 National Cooking Echo Ä
Yield: 4 servings