By Ron Bilaro
When time is tight, especially during the holiday, give stir-fry a try. One of my favorite stir-fry secrets is that they need only a couple of great ingredients to achieve liftoff. I think you'll agree that less really can be more -- certainly more than another fast-food alternative.
Stir-fry prawns in orange, basil sauce
Prep time: 20 minutes
Cooking time: 5 minutes
4 cloves garlic, minced
1 piece (2 inches long) fresh ginger, minced
Zest of 1 lemon
2 tablespoons orange marmalade
1 tablespoon each: hoisin sauce, olive oil
1/2 teaspoon freshly ground pepper
1 1/2 pounds large or extra-large shrimp, peeled, deveined
1 tablespoon canola oil
1/2 cup chopped fresh basil
1. Combine the garlic, ginger, lemon zest, marmalade, hoisin, olive oil and pepper in a large mixing bowl, stirring to mix. Add the shrimp; gently stir until well-coated. Set aside.
2. Heat the canola oil in a large skillet over medium-high heat. Add the shrimp; stir-fry until the shrimp turns pink, about 2 to 3 minutes. Fold in the chopped basil; stir-fry about 10 seconds. Remove from the pan; transfer to a small platter.
283 calories, 32% of calories from fat, 10 g fat, 1 g saturated fat, 259 mg cholesterol, 12 g carbohydrates, 35 g protein, 323 mg sodium, 1 g fiber.
Copyright © 2015 Chicago Tribune Company, LLC