Sizzling Szechuan Tangerine Prawns

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free tree nut-free iconTree nut-free

Given the vast array of citrus varieties we have available at PCC, you may certainly substitute any other type you would like in this dish. Try it with blood oranges for glorious color or pink grapefruit for a tangy twist!

Ingredients

Cooking sauce

Preparation

In a bowl, combine sherry, arrowroot powder, sesame oil, soy sauce and ground pepper. Add the prawns and stir to coat.

Heat a wok or wide frying pan over medium high heat. When pan is hot, add 1 tablespoon of the oil. Add the whole peppers and cook, stirring, until peppers begin to char. Do not let them burn. Add the prawns and stir fry for 3 to 4 minutes or until prawns are done through. Remove the prawns and chile peppers from the pan.

Add remaining 2 tablespoons oil to pan and increase heat to high. When oil begins to heat, add garlic and ginger. Cook for a few seconds. Stir in the pea pods, bell pepper strips and the green onions. Cook for 1 minute. Add the prawns back to the pan and pour in the cooking sauce. Simmer until the sauce bubbles and thickens slightly, about 2 minutes Fold in the tangerine segments and serve over steamed rice.

For cooking sauce

Combine all the ingredients in a bowl.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired February 9, 2008.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: oranges, shrimp

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