gregbooras
Moderator
The sauce
2 T Thai sweet chili sauce (you can add more if you like it hotter)
1/2 cup duck sauce
1 cup orange juice, you can also use pineapple juice 2 T Kikkoman Less Sodium Teriyaki Marinate Sauce
1 T rice wine vinegar
2 t cornstarch
The stir-fry
12 oz. of deveined shrimp (I like the larger shrimp 10 for this recipe)
1 cup sweet onion cut into chunks
1 cup sugar snap peas blanched (see below how to prepare)
1 T minced garlic
2 T coconut oil or olive oil (divided, for veggies and shrimp)
Sesame seeds (optional)
To make the sauce, combine all ingredients into medium bowl, mix well.
To make the stir fry, add 1 T oil to the large nonstick pan over medium heat. Once the oil is hot add the onion and stir fry for 2-3 minutes, then add the peas and stir fry another 2 minutes, remove from pan and set aside.
Next add 1 T oil, once hot add the shrimp and the garlic and cook until the shrimp are pink and mostly cooked (about 2 minutes). Move the shrimp to the side add the sauce and then add the peas and the onion, reduce the heat and remove once the sauce thickens.
To blanch the peas, add them to a pot of boiling water for about 20 seconds, then remove and rinse with cold water (this helps to preserve color)
This can be served over rice or noodles. You can also add 1 cup green peppers.
Best Greg
2 T Thai sweet chili sauce (you can add more if you like it hotter)
1/2 cup duck sauce
1 cup orange juice, you can also use pineapple juice 2 T Kikkoman Less Sodium Teriyaki Marinate Sauce
1 T rice wine vinegar
2 t cornstarch
The stir-fry
12 oz. of deveined shrimp (I like the larger shrimp 10 for this recipe)
1 cup sweet onion cut into chunks
1 cup sugar snap peas blanched (see below how to prepare)
1 T minced garlic
2 T coconut oil or olive oil (divided, for veggies and shrimp)
Sesame seeds (optional)
To make the sauce, combine all ingredients into medium bowl, mix well.
To make the stir fry, add 1 T oil to the large nonstick pan over medium heat. Once the oil is hot add the onion and stir fry for 2-3 minutes, then add the peas and stir fry another 2 minutes, remove from pan and set aside.
Next add 1 T oil, once hot add the shrimp and the garlic and cook until the shrimp are pink and mostly cooked (about 2 minutes). Move the shrimp to the side add the sauce and then add the peas and the onion, reduce the heat and remove once the sauce thickens.
To blanch the peas, add them to a pot of boiling water for about 20 seconds, then remove and rinse with cold water (this helps to preserve color)
This can be served over rice or noodles. You can also add 1 cup green peppers.
Best Greg
