It had been a while since we made a stir-fry, but since we had shishito peppers and shrimp on hand, it felt like time for one. With that decided, we still had to pick a sauce…luckily, the gigantic display of navel oranges at the grocery store made that decision for us.
We served our stir-fry over steamed riced cauliflower, but it would also go well with actual rice or noodles.
Time: 20 Minutes
- Shishito Peppers
- Optional: Sesame Seeds
- For the sauce:
- Navel Orange (or freshly squeezed juice)
- Soy Sauce
- Rice Vinegar
- Sugar or Honey
- Corn Starch (and a little more water) to thicken
- Juice your orange, and the pour the juice into a sauce pan. Add some soy sauce, rice vinegar, water, and sugar/honey/honey crystals to the pan as well, and then grate some fresh ginger in with a microplane grater. Begin to simmer.
- While your sauce heats, and those flavours blend, turn your attention to your stir fry. Heat some oil (we used peanut oil) in a pan, and then add your shishito peppers. We left the stems on, but you can remove them if you like.
- Sautee until the peppers start to brown a bit. When that happens, mix a little corn starch and water together in a small cup, and pour that into your simmering sauce to begin to thicken.
- When the sauce starts to thicken, add your shrimp to the peppers pan, and after a few mintues, pour your sauce in, and let everything cook together in the sauce until it thickens to your desired level. This is the time to add your sesame seeds if using.
- Plate, devour, and enjoy!