Ingredients

1 serving cooking spray

4 medium scallions, thinly sliced

1 Tbsp peeled minced fresh ginger

1 Tbsp finely grated orange zest

2 medium garlic cloves, minced; or 2 1/2 tsp minced garlic

3 cups snow peas

8 oz small shrimp (about 36 to 40 per pound), peeled and deveined

2 cups bean sprouts

1/2 cup orange juice (freshly squeezed is best!)

2 Tbsp low-sodium soy sauce

1 1/2 tsp honey

1 1/2 tsp cornstarch whisked with 1 1/2 Tbsp rice vinegar in a small bowl

1 tsp toasted sesame oil

Preparation

  • Coat a large nonstick wok or sauté pan with cooking spray; heat to smoking over high heat, about 2 minutes.

    • Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds.

    • Add snow peas. Continue tossing until crisp-tender, about 2 minutes.

    • Add shrimp; continue cooking, tossing all the while, until pink and firm, about 2 minutes.

    • Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute.

    • Stir in cornstarch mixture; continue cooking until sauce has thickened a bit, about 30 seconds. Remove wok or pan from heat and drizzle oil over the dish. Serving size: about 1 1/2 cups.