Orange Shrimp Stir fry

One of the most creative and easy ways to incorporate more veggies into your diet is through stir fry. I love using crisp fresh vegetables in them, but I am STILL perfecting that perfect stir fry sauce. This is the latest edition but I’m sure there will be many more.

Since I like greater heat than my fiance, I added this chili garlic hot sauce on top of my stir fry. While I love Sriracha sauce, this is another hot sauce that is a must have in my kitchen. You can generally find this sauce in the international section of your grocery store- easy recognizable by its green lid and crazy rooster on the front! I was first introduced to this hot chili garlic sauce at my neighborhood Pho restaurant. I love that you only need a few dabs and wow- HOT!! This is perfect for any stir fry dish or any dish that just needs more zip. I even like it mixed with ketchup and dipped with oven baked fries (my friend sunny deserves credit for that one)!

Now, onto the stir fry. Remember Jennifer’s technique. Vegetables and proteins should be rinsed and then patted dry as best you can. Cook protein first (I stirfried the shrimp over HOT heat with a little peanut oil and only for about 3-4 minutes). Then remove protein and keep under foil. Then wipe down wok, heat up oil to HOT, and saute the veggies! This works every time and I love that the veggies stay crisp, but tender. I really like the combination below but I’m still working on adding new flavors.

Orange Shrimp Stir fry
About 1 pound of raw shrimp, peeled and deveined
1 can of sliced water chestnuts
2 cups of sugar snap peas
2 carrots, sliced
2 garlic cloves, minced
1 red bell pepper, diced
1 cup of broccoli
1 onion diced

Sauce (adapted from Cooking Light):
1 cup of water
1/3 cup of soy sauce
1/4 cup of cornstarch
1/4 cup of O.J.
1/4 teaspoon of orange rind
1 tablespoon of sugar
1/2 teaspoon of ginger
1 teaspoon of sesame oil
red pepper flakes, about 1/4 teaspoon
1 14 Oz can low sodium chicken broth
salt

Heat a few teaspoons of peanut oil to high heat. Fry shrimp for a few minutes, until pink. Remove and keep warm. Wipe down wok and add about 2 teaspoons of peanut oil. Add garlic and cook for 30 seconds. Add veggies and cook for a few minutes. Then whisk ingredients of sauce and add to pan and bring to boil. Reduce heat and simmer until sauce thickens. Add the shrimp and stir to mix with veggies and sauce. Then serve over brown rice (I like Uncle Ben’s long grain and Lundberg short grain)!

Then POST-sauce:

Other posts you may enjoy:

1. Chicken & Veggie Stir Fry
2. Shrimp & Grits
3. Cornmeal crusted shrimp
4. Another stir fry.. it’s love
5. Summer Shrimp