Fire Cracker Shrimp

1/3 cup                         BeeMaid Honey

¼ cup                           Soy sauce

1tbsp                            Rice wine vinegar

2 tsp                             Cornstarch

2 tsp                             Grated orange peel

¼ tsp                            Crushed red pepper flakes, or to taste

1 tbsp                           Vegetable oil

4                                  Garlic cloves, minced

2 tsp                             Minced fresh ginger

1                                  Red bell pepper, seeded and chopped

1 cup                            Snow peas, cut into 1 inch pieces

1½ lb                            Shrimp, peeled and deveined

3                                  Green onions, cut into 1 inch pieces

6 cups                           Cooked white rice, optional

In a small bowl, whisk together Bee Maid Honey, soy sauce, vinegar, cornstarch, orange peel, and red pepper flakes until thoroughly mixed and cornstarch is dissolved.  Set aside.  Heat oil in wok or large heavy skillet over medium high heat.  Stir in garlic and ginger; stir-fry until fragrant, about 1 minute.  Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender.  Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute.  Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens.  Serve over cooked rice, if desired. 

Courtesy of BeeMaid Honey Limited www.beemaid.com and The Canadian Honey Council