A delightful stir-fry dish featuring shrimp in a tangy and spicy orange sauce.
In a bowl, toss the shrimp with cornstarch until evenly coated.
Coating the shrimp with cornstarch helps to create a light crust when stir-fried.
In another bowl, mix together the orange juice, soy sauce, honey, rice vinegar, and chili paste until well combined.
Ensure the sauce ingredients are well mixed to achieve a balanced flavor.
Heat the canola oil in a nonstick skillet over medium-high heat.
Preheating the skillet ensures even cooking of the ingredients.
Add the ginger and garlic to the skillet and stir-fry for 15 seconds until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the shrimp to the skillet and stir-fry for 3 minutes until they start to turn pink.
Cook the shrimp just until they turn pink to avoid overcooking.
Pour in the sauce mixture and add the green onions. Cook for 2 minutes, stirring frequently, until the sauce thickens and coats the shrimp.
Stirring frequently prevents the sauce from sticking to the skillet.
Serve the shrimp stir-fry immediately over rice or noodles.
Garnish with additional green onions or sesame seeds for a decorative touch.
