Recipe: Spicy Tangerine Shrimp

Good served with brown or multigrain rice or noodles; cooks quickly; brightens up a wintry day; and is high in vitamin C, other antioxidants, and protein.

Spicy Tangerine Shrimp for 4

2 tangerines
2 teaspoons cornstarch
4 tablespoons water
3/4 pound shrimp
3 cups small broccoli florets (I used broccolini; you could use any crunchy
green vegetable you have on hand, like asparagus or snap peas)
3 scallions, cut on the bias into 2-inch lengths
1 red bell pepper, cut into strips
2 garlic cloves, minced
3 tablespoons nama shoyu
1/4 teaspoon crushed red pepper

1. Grate the zest from the tangerines; set aside. Peel the tangerines, removing all pith, and
separate into sections; reserve the sections. Stir together the cornstarch
and 2 tablespoons of the water (I actually used yuzu rice vinegar) in a cup until smooth; set aside.

2. Swirl a small amount of peanut oil (~1-2 teaspoons) around a nonstick
wok. When hot, add half of the shrimp and stir-fry until done, about 3
minutes, using a slotted spoon to transfer to a bowl. Repeat with the
remaining shrimp.

3. Add the broccoli and the remaining 2 tablespoons water to the wok; cook,
covered, about 2 minutes. Increase the heat to high. Add the scallions, bell
pepper, garlic, tangerine zest, shoyu, and crushed red pepper; stir-fry
about 1 minute. Stir the cornstarch mixture and add to the wok; stir-fry
until the sauce thickens and bubbles, about 1 minute. Return the shrimp to
the wok along with the tangerines; stir-fry until heated through, about 1
minute longer.