RECIPE: Orange-Scented Stir-Fried Shrimp

RECIPE: Orange-Scented Stir-Fried Shrimp

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Make meals from pantry staples

Make meals from pantry staples, like Orange-Scented Stir-Fried Shrimp, photographed Wednesday, March 18, 2020. Photo by Hillary Levin, hlevin@post-dispatch.com

Yield: 4 servings

1½ pounds shrimp, peeled and deveined

2 tablespoons dry sherry or Chinese rice wine

1 tablespoon dark soy sauce

1 tablespoon cornstarch

2 tablespoons peanut oil, corn oil, vegetable oil or safflower oil

2 (3-inch) strips orange zest, cut into very fine julienne, or more if desired

½ cup chicken broth

2 garlic cloves, finely chopped

1 tablespoon minced ginger

½ teaspoon crushed red pepper, or to taste

1 (8-ounce) can water chestnuts, rinsed, drained and sliced thin

¼ pound green beans, cut into 1-inch pieces

1. Marinate the shrimp in the sherry and soy sauce in the refrigerator for 2 hours.

2. Work the cornstarch to a smooth paste with 1 tablespoon of the chicken broth, and then stir the paste into the remaining broth.

3. Heat the oil in a wok or large skillet over medium heat. When the oil begins to ripple, stir in the orange zest, garlic, ginger and crushed pepper. Stir for about 1 minute — the ingredients should sizzle but not brown — and toss in the water chestnuts, shrimp and green beans. Turn the heat up to high and stir or toss the mixture until the shrimp curls and turns pink, about 3 minutes.

4. Give the chicken broth/cornstarch another stir and pour into the pan. Continue stirring over high heat until the liquids come to a boil and coat the shrimp and vegetables, about 1 minute. Serve immediately over rice.

Per serving: 278 calories; 7g fat; 6g saturated fat; 274mg cholesterol; 36g protein; 15g carbohydrate; 3g sugar; 5g fiber; 483mg sodium; 130mg calcium

Adapted from “Fish & Shellfish,” by James Peterson

Daniel Neman • 314-340-8133

Food writer

@dnemanfood on Twitter

dneman@post-dispatch.com

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