Sweet and Sour Shrimp
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
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.
Calories: 301 (30% from fat)
Fat: 10g (sat 1.1g,mono 4.6g,poly 3.2g)
1 C basmati rice
1 1/4 C water
1/2 C light coconut milk
1/4 tsp salt
Combine all ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.
This is one of the best Sweet and Sour recipes. Ethan swears he doesn't like ginger at all. I told him there was ginger in this (AFTER he said he liked it, of course) and he said that there couldn't be ginger because then he wouldn't like it :) So very yummy!