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.