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Change this recipe endlessly by using different citrus-based juices each time.
If you cannot find Chinese black beans in the Asian section of your supermarket, you can substitute regular canned black beans, just rinse thoroughly and soak in vinegar for about 1 hour before chopping.
Be sure to drain the beans before adding to the recipe!
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| Citrus Shrimp Stir Fry |
Ingredients
(4 servings - 135 calories per serving)
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| 4 |
green onions (thinly sliced) |
| 2 small |
red chilis (seeded, finely chopped) |
| 2 tsp |
orange-pineapple juice |
| 2 tsp |
cornstarch |
| 1/4 cup |
orange-pineapple juice |
| 1 tbsp |
sugar |
| 1 tbsp |
Chinese fermented black beans (chopped) |
| 3 tbsp |
white rice vinegar or white vinegar |
| 2 tbsp |
soy sauce |
| 2 tsp |
sesame oil |
| 3/4 pound |
uncooked, large shrimp (peeled, deveined) |
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- In small mixing bowl, combine cornstarch and 2 tsp orange-pineapple juice.
- Set aside.
- Heat large skillet or wok over medium-high heat.
- Add 1/4 cup orange-pineapple juice, sugar, black beans, vinegar, soy sauce, sesame oil, and chilis.
- Heat to boiling.
- Stir in shrimp.
- Heat to boiling.
- Reduce heat.
- Simmer 5 minutes, stirring occasionally.
- Stir in cornstarch mixture.
- Cook and stir for 30 seconds until sauce thickens.
- Stir in onions.
- Remove to serving plates.
- Serve while hot.
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