Recipe: Shrimp with Spicy Orange Sauce
This past week marks one year at Wine and a Spoon. It’s hard for me to believe it’s a year already but if I look back in the archives it’s true. Who knew I could cook 52 different things? This has been a learning experience for me. On more than one occasion I’ve been scrambling on Monday night trying to find something new to cook and post about. This recipe is a fine example. I was looking for something quick, easy to make, something new, maybe stir-fry with some kind of citrus. The Google is a wonderful partner. Even if you don’t come up with a full recipe, it can give you a good starting point.
But before we get to that, we’ve got some business to conduct. We’re celebrating our birthday by giving a present to you! Or at least giving you a chance at the present. Amanda, our rules queen and spreadsheet maven, has the full explanation on how to enter but the important part is that today is the last day! So ‘like’ us (really, really like us) or comment on one of our birthday week posts, or pimp us out to all of your friends, or all of those, and get entered to win the sweet, sweet present!
One of the first posts I ever did, in fact it was almost exactly one year ago today, was a kind of general how-to stir-fry (or, at least a how-to stir-fry for round eyes from the midwest). The bottom line in that post was that the sauce makes the meal. Well, I found (or rather, I kind of made up) a new go-to sauce.
- Cut up the protein into bite-sized pieces, same with the vegetables.
- Group the veggies according to time-to-cook (form longest to shortest).
- Cook in batches, keeping the batches small enough so that your wok retains heat (sear things, don’t par-boil them).
- Add aromatics (garlic and ginger) with each batch.
- After everything has had a chance to cook, combine it all back into the wok and add the sauce, stirring all the while, until the sauce coats everything and thickens slightly.
- Serve immediately over rice or noodles.
Note the complete absence of action cooking shots? Yeah, my regular photographer was unavailable so the choice here was between cooking and taking pictures. It didn’t seem to me that a bunch of pictures of things not being cooked would add to the post, so I chose cooking over taking pictures. Turns out, that was the right choice.
Rating: I give this a 4 out of 5 glasses of beer because it’s the first time I made it. Next time I’ll add a tsp of orange zest to the sauce to kick the citrus up a notch and it will shoot straight into the 5 glass range. Thanks for following us for a whole year, and I hope you win the prize!
Spicy Orange Stir-fry Sauce
By April 24, 2012Published:
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 30 mins
a new stir-fry sauce option!
- 1/4 cup fresh-squeezed orange juice
- 2 T soy sauce
- 2 T honey
- 1 T rice wine vinegar
- 1 T chili paste with garlic
- 1 T corn starch mixed w/ 2T water
- Combine sauce ingredients in a small bowl and whisk together. Add to wok or skillet after stir-fry ingredients have mostly cooked. Stir to combine, until sauce thickens slightly. Serve immediately.