prep time: 30 mins | Cook time: 15 mins | Serves 10 | From OUTSET
Ingredients
- 20-25 large shrimp, peeled and deveined
- 1 red bell pepper, chopped
- 2 C broccoli, cut florets
- ½ C shitake mushrooms, sliced
- 1 C pea pods
- Vegetable oil
- 1 T fresh ginger, minced
- 1 clove garlic, minced
- ¾ C green onion, chopped
- 4 C cooked jasmine rice
For stir fry sauce:
- ¾ C orange marmalade
- ¼ C water
- 3 T soy sauce
- 2 T white vinegar
- 2 T hot pepper sauce
- 1 T cornstarch
Instructions
- For stir fry sauce: combine marmalade, water, soy sauce, vinegar, hot pepper sauce and cornstarch. Stir until cornstarch is dissolved. Heat sauce mixture over stove on high heat for two minutes or until thickened. Stir in green onions and set aside.
- In a bowl, combine red pepper, broccoli, mushrooms, onion and pea pods. Brush with oil. Add ginger and garlic and mix throughout to coat vegetables.
- Transfer vegetables to Outset Nonstick grill wok and place wok over medium heat on grill. Stir fry vegetables until partially cooked, then add shrimp to wok. Continue to stir fry until the vegetables are tender and slightly charred, and the shrimp become a rosy pink color.
- Serve with heated stir fry sauce over hot rice.
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