Sweet and spicy is the name of the game! Honey sweetness is the perfect
balance to a firecracker dish. Here, honey is used as a saucy glaze
to impart the most robust flavor while keeping the shrimp moist and
1/3 cup honey
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
2 teaspoons grated orange peel
1/4 teaspoon crushed red pepper flakes, or to taste
1 tablespoon vegetable oil
4 cloves garlic, minced
2 teaspoons minced fresh ginger
1 red bell pepper, seeded and chopped
1 cup snow peas, cut into 1-inch pieces
1 1/2 pounds shrimp, peeled and deveined
3 green onions, cut into 1-inch pieces
6 cups cooked white rice, optional
In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside.
Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender. Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked rice, if desired.
Recipe and photograph courtesy of the National Honey Board.