May 8, 2010

Another Home Run from Elly!

Another home run from Elly Says Opa! I just happened to open my pictures folder on the computer and saw this in there realizing I never blogged it - which is a damn' shame because I've been holding out on you guys!

This is seriously one of the best shrimp Asian dishes we've had and really has such intense flavor - you'll feel like you're eating take out!

At the time I didn't have any chili paste so I just used some red pepper flakes - and that worked quite well. Everything else stayed the same! DELICIOUS!

Stir-Fried Shrimp with Spicy Orange Sauce

Adapted from Cooking Light - Serves 2

3/4 lb. peeled and devined shrimp
1/2 T cornstarch
2 T fresh orange juice
1 T low sodium soy sauce
1 T honey
1/2 T rice wine vinegar
1 T chili paste
1 T canola oil
1/2 T minced ginger
2 garlic cloves minced
3 T chopped green onion

Toss shrimp and cornstarch together in a medium bowl. Whisk together the juice, soy sauce, honey, rice wine vinegar, and chili paste. Heat a nonstick pan over medium-high heat and add the oil. Stir-fry the ginger and garlic in the pan about15-30 seconds or until fragrant. Add the shrimp and stir-fry for 3 minutes. Add the sauce, onions, and cashews, and stir-fry until shrimp is cooked through and sauce has thickened, about 2 more minutes.

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