Green And Gold Stir Fry Of Shrimp
|Shrimp||12 Ounce, peeled and deveined|
|Grated orange peel||1⁄2 Teaspoon|
|Orange juice||3⁄4 Cup (12 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Canola oil||1 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Onion||1 Medium, cut into thin wedges|
|Yellow summer squash||1 Small, thinly sliced|
|Broccoli florets||1 Cup (16 tbs)|
|Snow peas||1 Cup (16 tbs), ends and strings removed|
|Hot cooked rice/Couscous||3 Cup (48 tbs) (For Serving)|
Pat the shrimp dry with paper towels; set aside.
In a small bowl, stir together the orange peel, orange juice, soy sauce, cornstarch and honey; set aside.
Spray an unheated, large no-stick stir-fry pan or skillet with no-stick spray.
Add 1 teaspoon of the oil and swirl to coat the bottom of the pan or skillet.
Heat over medium-high heat.
Add the ginger and stir-fry for 30 seconds.
Then add the onions, squash, broccoli and snow peas.
Stir-fry about 4 minutes or until the vegetables are crisp-tender.
Transfer to a plate.
Add the remaining 2 teaspoons of oil to the pan or skillet and heat over medium-high heat.
Then add the shrimp and stir-fry about 2 minutes or until the shrimp turn pink.
Push the shrimp to the edge of the pan or skillet.
Add the juice mixture to the center of the pan or skillet.
Cook and stir until the mixture thickens and begins to gently boil.
Then return the vegetables to the pan or skillet and stir in the shrimp.
Cook and stir about 1 minute more or until the vegetables are heated through