"Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chilies to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles...."
INGREDIENTS
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1 1/2 lbs. peeled and deveined large shrimp
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1 Tbs. cornstarch
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1/4 C. fresh orange juice
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2 Tbs. low-sodium soy sauce
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2 Tbs. honey
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1 Tbs. rice wine vinegar
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1 Tbs. chile paste with garlic (such as sambal oelek)
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2 Tbs. canola oil
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1 Tbs. minced peeled fresh ginger
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3 garlic cloves, minced
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1/3 C. chopped green onions