Stir-Fried Shrimp, Asparagus, and Carrots with Orange Sauce

Name: Stir-Fried Shrimp, Asparagus, and Carrots with Orange Sauce
Yield: Serves 4
Cuisine: Asian
Ingredients: 2 , orange zest strips (2-inch-long) from 1 orange; 1/2 cup, fresh orange juice from 2 oranges; 1/4 cup, Shaoxing wine or dry sherry; 2 tablespoons, soy sauce; 1 tablespoon, sugar; 2 teaspoons, cornstarch; 1 teaspoon, toasted sesame oil; 1/2 teaspoon, red pepper flakes; 1 pound, extra-large shrimp (21 to 25 per pound), peeled and deveined; 2 teaspoons, soy sauce; 2 teaspoons, Shaoxing wine or dry sherry; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, minced or grated fresh ginger; 2 , scallions, minced; 2 tablespoons, vegetable oil plus one additional teaspoon; 1 pound, asparagus (about 1 bunch), tough ends trimmed and sliced on the bias into 2-inch lengths; 2 , carrots, peeled and cut into 2-inch long matchsticks (see step-by-step below)

Main Courses
Asian
Fish & Seafood

A simple orange sauce combined with shrimp and fresh vegetables makes for a quick and delicious stir-fry.

SERVES 4

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