RECIPE MAGIC!

 ORANGE GINGER STIR FRY

A fabulous year round stir fry, warm, fresh and light. Substitutions are unlimited. Our recipes features shrimp, but pork or chicken works, too. Orange EVOO is the core ingredient for the zest but fresh orange wedges are essential, too. If it's summer, then take your stir fry cooking outside to your grill. Use a wok, cast iron skillet, or heavy-duty pan directly on the grill grates.

INGREDIENTS:
2 tsp Cayenne EVOO
1 large shallot (or small onion) minced
1/4 cup Honey Ginger white balsamic
1/2 cup Orange EVOO OR
2 tbsp soy sauce
1 tsp Worcestershire sauce
1 tbsp chopped flat leaf parsley (or 1 tsp dried)
16 large shrimp peeled and deveined
2 oranges, peeled and segmented (optional)
1/4 cup Kalamata olives, pitted
1 tsp Pomegranate dark balsamic
 
DIRECTIONS:
Warm the Cayenne EVOO in a large wok or frying pan on medium-high on stove top or grill. Add shallot and cook until crispy and golden. Add white balsamic, soy sauce, Orange EVOO, Worcestershire sauce and parsley. Whisk to combine then bring to "boil". This is essential for wok cooking. Then reduce heat to simmer for and cook for 5 minutes to reduce by half. Add shrimp and stir to fully coat in sauce. Add orange segments and olives. Cook for another 3 minutes or until shrimp are cooked, careful not to overcook shrimp. Remove from heat and spoon shrimp over hot jasmine rice or noodles. Drizzle with Pomegranate balsamic.

Source: The Olive Oil & Vinegar Lover's Cookbook