Hot And Spicy Shrimp
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||6 Tablespoon|
|Grated orange peel||4 Tablespoon|
|Peanut oil||3 Tablespoon|
|Carrots||2 Medium, julienned|
|Jalapeno peppers||4 , seeded and slivered|
|Red bell peppers||2 Large, julienned|
|Broccoli stalks||3 Large|
|Fresh ginger piece||2 Inch, peeled and minced (1 Piece)|
|Garlic||8 Clove (40 gm), minced|
|Green onions||4 , chopped diagonally|
|Large shrimp||2 1⁄2 Pound, shelled and deveined|
|Dried chinese noodles||8 Ounce (1 Package)|
|Oriental sesame oil||2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
In a small bowl, combine orange juice, broth, soy sauce, orange peel, and sugar.
Heat 1 tablespoon peanut oil in a wok and stir fry the carrots, jalapeno peppers, and red peppers until slightly soft, about 4 minutes. Transfer to a bowl.
Cut the heads off the broccoli and separate into flowerets. Slice the stalks diagonally into 2"pieces. Steam the broccoli until bright green and still crunchy. Keep warm.
Heat remaining peanut oil in wok over high heat. Add the ginger, garlic, green onion, and shrimp. Stir fry until the shrimp begin to turn pink, about 1 minute.
Add the orange juice mixture and cook, stirring occasionally, for about 3 minutes.
Meanwhile, cook the noodles in a large pot of boiling salted water until just tender, about 3 minutes. Drain, return to pot and toss with sesame oil.
Return all vegetables, except broccoli, to wok. Cook and stir for 1 minute.
Dissolve cornstarch in 1/4 cup chicken broth. Add to wok. Add cayenne (amount depends on spiciness desired). Stir until the sauce boils, thickens, and coats the vegetables.
Mound the hot Chinese noodles in the center of a warm platter. Using a slotted spoon, top the noodles with shrimp and vegetable mixture. Ring the platter with the steamed broccoli.
Beverage: Kirin or Asahi Beer.