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1/4 cup soy sauce
1 Tbs rice wine vinegar
2 tsp cornstarch
2 tsp grated orange peel
1/4 tsp crushed red pepper flakes, or to taste
1 Tbs vegetable oil
4 garlic cloves, minced
2 tsp minced fresh ginger
1 red bell pepper, seeded and chopped
1 cup snow peas, cut into 1-inch pieces
1-1/2 lbs shrimp, peeled and deveined
3 green onions, cut into 1-inch pieces
6 cups cooked white rice, optional
small bowl, whisk together honey, soy sauce,
vinegar, cornstarch, orange peel and red pepper
flakes until thoroughly mixed and cornstarch
is dissolved. Set aside.
oil in wok or large, heavy skillet over medium-high
heat. Stir in garlic and ginger; stir-fry until
fragrant, about 1 minute.
bell pepper and snow peas; stir-fry 1 minute
shrimp and green onions; stir-fry until shrimp
just turns pink, about 1 minute.
in reserved soy sauce mixture; cook and stir
until sauce boils and thickens.
over cooked rice, if desired.