2 tablespoons cornstarch
1 1/2 cups reduced sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon grated orange peel
1 teaspoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
1 1/2 teaspoons peeled, minced gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup julienned carrots
2 1/2 cups chopped Chinese or napa cabbage
2 cups fresh pea pods
1/4 cup thinly sliced green onions
Hot cooked rice
In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange peel; set aside.
In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm.
In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.