Shrimp and Vegetable Stir-Fry

by Lisa
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½ lb. medium shrimp
1 cup onion chunks
1 cup diagonally sliced carrots
1 cup (4 oz. ) pea pods
1 cup (4 oz.) mushrooms, halved
2 cups (4 oz.) bean sprouts
1 cup cherry tomatoes, halved
2 tablespoons oil
1 teaspoon grated orange peel
1/3 cup orange juice
¼ cup brown sugar
2 tablespoons cider vinegar
1 tablespoons soy sauce
1 tablespoons grated ginger root
1 teaspoon chopped Serrano chile
1 cup whole natural almonds, toasted
6 cups shredded Napa cabbage


Peel shrimp, leaving tails on.  Prepare vegetables.  Heat 1 Tbs. oil in wok or large skillet.  Stir-fry shrimp until tender; remove; set aside.  Heat remaining 1 Tbs. oil.  Add onions and carrots; stir-fry until tender-crisp.  Stir in pea pods and mushrooms; cook 2 minutes.   Stir in remaining ingredients except cabbage; heat through.  Spoon over cabbage to serve. 


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