Chinese New Year: Blood Orange-Shrimp Stir-Fry

I have a light, flavorful and healthy food to celebrate Chinese New Year, Blood Orange Shrimp Stir-Fry!

 Chinese New Year and The Year of the Monkey began on February 8th. “Lucky” foods are served during the 15 day Chinese New Year celebration and oranges and tangerines are among the good luck foods, said to bring wealth and luck.

Good luck or not, this is a colorful, flavorful and healthy dish that’s a welcome addition to our table after Super Bowl snacking and letting the good times roll for Mardi Gras!

Blood Orange-Shrimp Stir-Fry,

recipe courtesy Food Network Magazine

Blood oranges are juicy, sweet and have a dark red interior and slightly less acidic than regular oranges. They’re in season from December through May, depending on variety.

Ingredients

1 1/2 pounds large shrimp, peeled and deveined

Kosher salt

1 tablespoon cornstarch

5 blood oranges

3 tablespoons rice vinegar

3 tablespoons honey

3 tablespoons ketchup

1 teaspoon toasted sesame oil

8 ounces snow peas, trimmed

3 tablespoons vegetable oil

Dried chiles de árbol, woody stems removed (1/3 cup or quantity to taste)

3 cloves garlic, minced

1 tablespoon minced peeled ginger

4 scallions, chopped

1 tablespoon sesame seeds

Rice, for serving

Directions

Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.

Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.

Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.

Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.

 Note: Chiles de árbol are equivalent to a serrano pepper on the Scoville scale and dried peppers but have a lower burn than their fresh counterparts. If you want a just little heat and smoky flavor of the peppers when toasted without a 4 alarm fire in your mouth from eating them, be careful not to release the seeds when you remove the woody stems of the peppers.

Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.

Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

You can find a printable recipe from Food Network, here.

For longevity, eat your noodles long, never cut, during your Chinese New Year celebration.

Help yourself to Long Life Noodle Soup, quick, light, healthy! Use rice stick noodles for a gluten-free choice.

 And enjoy a some spring green with a stroll through Dr. Sun Yat-Sen Classical Chinese Garden in Vancouver, BC.

The Dr. Sun Yat-Sen Classical Chinese Garden, was the first of its kind outside of China, built in 1985-1986, using the time-honored principles and techniques of the original Ming dynasty garden.

Thank you for your visit, sharing with:

 Metamorphosis Monday