(-1 rating, 1 votes)

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Ingredients

* 1 1/2 pounds peeled and deveined large shrimp
* 1 tablespoon cornstarch
* 1/4 cup fresh orange juice
* 2 tablespoons low-sodium soy sauce
* 2 tablespoons honey
* 1 tablespoon rice wine vinegar
* 1 tablespoon chile paste with garlic (such as sambal oelek)
* 2 tablespoons canola oil
* 1 tablespoon minced peeled fresh ginger
* 3 garlic cloves, minced
* 1/3 cup chopped green onions

Preparation

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the “punch” of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It’s a steal at $8. –Karen MacNeil

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