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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This is a combination of a couple of stir fry shrimp recipes I enjoy - it is very good. Ingredients:
1 lb uncooked shrimp, peeled & deveined |
3 tablespoons peanut oil, divided |
1 tablespoon liquid honey |
4 tablespoons dry wine |
2 tablespoons dark soy sauce |
1/4 teaspoon chinese five spice powder |
1 cup orange juice |
1 small green bell pepper, julienned |
1/2 cup julienned onion |
2 garlic cloves, finely chopped |
1/2 teaspoon ground ginger |
2 tablespoons water |
1 tablespoon cornstarch |
Directions:
1. Mix together 1 1/2 TBS of the oil, the honey, wine, soy sauce, orange juice, five-spice powder, garlic and ginger in a bowl.
2. Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
3. Remove the shrimp from the marinade, reserving the marinade.
4. Heat a wok over high heat until it smokes, and then add the 1 tablespoons Peanut oil. Add peppers and onions, stir fry for approximately 2-3 minutes - remove from wok and set aside. Wipe wok out with a paper towel if remaining oil has become dark.
5. Heat the remaining peanut oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink, promptly remove shrimp and set aside - (you do not want to overcook the shrimp).
6. Pour in the reserved marinade, water & cornstarch. Cook briskly, stirring constantly until it is thick/syrupy, a matter of just a minute or so.
7. Serve sauce over the shrimp & veggies with your favorite rice.
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