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Sassy Shrimp Stir-Fry

By: Taste of Home Test Kitchen

"Red pepper flakes, ginger and garlic lend a spicy touch to this seafood stir-fry. Pea pods, carrots and Chinese cabbage give the dish a fresh taste that's more than welcomed as the season changes. -The L&T Home Economists"

Rate/Review | Read Reviews (21)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons cornstarch
1 1/2 cups reduced sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon grated orange peel
1 teaspoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
1 1/2 teaspoons peeled, minced gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup julienned carrots
2 1/2 cups chopped Chinese or napa cabbage
2 cups fresh pea pods
1/4 cup thinly sliced green onions
Hot cooked rice

Directions

In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange peel; set aside.
In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm.
In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

Footnotes

Nutritional Analysis: 1-1/4 cups stir-fry mixture (calculated without rice) equals 219 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 896 mg sodium, 20 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable, 1/2 fat.