Ingredients

The following ingredients have 4 Servings
  • ½ cup orange juice
  • ⅓ cup vegetable broth
  • ¼ cup soy sauce
  • 2 teaspoons apple cider vinegar
  • ⅛ teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 pound shrimp (16/20 count, peeled and deveined)
  • kosher salt (as needed for seasoning)
  • black pepper (as needed for seasoning)
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 cup red bell pepper (½" dice)
  • 2 cups snow peas
  • 1 tablespoon green onion (thinly sliced)
  • ½ teaspoon sesame seeds
  • ¼ cup cilantro leaves

Instruction

  • Make Stir-Fry Sauce - In a medium-sized bowl, whisk together orange juice, vegetable broth, soy sauce, apple cider vinegar, and red chili flakes. Set aside.
  • Make Cornstarch Slurry - In a small bowl, whisk together cornstarch and water. Set aside.
  • Season the Shrimp - Pat dry the shrimp between two paper towels to remove as much moisture as possible. Season both sides with salt and pepper.
  • Saute the Shrimp - Heat a wok or 12-inch saute pan over high heat. Add vegetable oil and sesame oil and heat until just smoking. Add the shrimp to the pan in a single layer and cook for 1 minute. Flip and cook until no longer translucent, about 1 minute. Transfer to a clean plate.
  • Add the Vegetables - Add bell pepper and snow peas to the wok in a single layer, and allow them to cook for 1 minute without moving. Stir the vegetables and cook until lightly browned and crisp, about 30 seconds.
  • Add Shrimp and Sauce - Add garlic and ginger to the pan, and fry until fragrant, about 30 seconds. Add the shrimp back in and stir to combine. Add the stir-fry sauce to the pan, stirring to warm, about 2 minutes.Whisk in the cornstarch slurry mixture, then add it to the center of the wok. Stirring continuously until the sauce thickens, about 1 minute.
  • To Serve - Season with salt and pepper as desired. Garnish with green onions, sesame seeds, and cilantro.