Author Notes
Easy, fast and perfect for a weeknight dinner. I served this on top of brown rice and fresh baby spinach. —plumsintheicebox
Ingredients
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1
starfruit
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8-12
shrimp
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1 teaspoon
fresh garlic
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1 splash
sesame or canola oil
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1/3 cup
orange juice
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1 tablespoon
rice vinegar
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1 tablespoon
soy sauce
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1 teaspoon
cornstarch or rice flour
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1 pinch
powdered ginger
Directions
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Get the shrimp ready, defrost if frozen and pull their tails off.
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Slice the starfruit horizontally.
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In a small bowl, combine orange juice, rice vinegar, soy sauce, rice flour (or cornstarch) and powdered ginger. Stir well; there might be a few small chunks of flour left, but these will disappear when you combine with the rest of the ingredients.
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Heat oil in a frying pan or wok, add garlic and stir-fry just until hot.
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Add the shrimp and toss to coat with oil and vinegar; cook about 45 seconds to 1 minute, making sure to move the shrimp around the pan continuously.
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6. Add sauce, then starfruit, and stir well. Cook for about 1 1/2 or 2 minutes, or until heated through. The sauce will thicken just a bit due to the flour or cornstarch; make sure it's thickened before you stop cooking.
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