Firecracker Shrimp

1/3 C. honey
1/4 C. soy sauce
1 T. rice wine vinegar
2 t. cornstarch
2 t. grated orange peel
1/4 t. crushed red pepper flakes, or to taste
1 T. vegetable oil
4 garlic cloves, minced
2 t. minced fresh ginger
1 red bell pepper, seeded and chopped
1 C. snow peas, cut into 1-inch pieces
1 1/2 lbs. shrimp, peeled and deveined
3 green onions, cut into 1-inch pieces
6 C. 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.

Makes 6  servings.



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