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Great Chinese food has a very delicate flavor with a myriad of different flavors being blended. For years I have made good Chinese food, but it never quiet hit that plateau of delicacy...Well I finally made the grade last night...it had it all...hint of Orange, pungent garlic and the fire of Chili each indivdually and all melded together with crunchy Shrimp Stir Fry......

and here is how I did it...

Orange Shrimp


10.. 8/12 per pound shrimp peeled in ice water....save shells

2 1/2 cups water to boil Shrimp shells in

Cornstarch to coat Shrimp and set aside.


1 medium Carrot....use potatoe pealer to make thin Carrot slices

1 Broccolil Crown....U should have 8 or 10 small Florete (Steam in plastic bag in micro for a minute)

1 small Onion sliced and chopped, you want it coarse

4 oz Snow Peas washed

6 Dried Mushrooms...to reconsitute put them in with the Shrimp shells


OR YOU CAN BUY A BAG OF PRECUT STIR FRY VEGGIES....

When Shrimp shells turn pink....and Musrooms soft.....set Mushrooms aside with vegetables and discard Shrimp shells and strain shrimp stock...using most of the liquid to make Rice with....

About 1 Cup of Shrimp stock should be reserved....use about 1 tablespoon of the extra Cornstarch from coating shrimp.

1 Tablspoon of Sugar in with the Shrimp stock

1 Tablespoon of Soy Sauce in with the Shrimp Stock


1/4 of an inch of Peanut Oil in the Wok heated to almost Smoking

2 or 3 Cloves of Garlic diced and mashed

The Dried Skin of 1 or 2 Oranges....use your Potatoe pealer to peal the skin of an Orange, and let dry in the Kitchen,or place in low temp oven till dried out...

2 Dried Arobol Chili Pods

Place all these ingriedents in the Wok and fry till they are almost Brown ....take out and set aside..

Place the coated Shrimp in the heated Wok in a single layer and fry till pink....turning them as necesary...they should be slightly golden and with a nice crunchy crust..take out and set aside.

Reheat oil in Wok to almost smoking and put your Veggies in and fry till done....3 or 4 minutes

Replace Shrimp and Garlic/Chiili/ Orange Peal mixture in with the Vegies

Put reserved Shrimp stock in the wok to creat a medium thick gravey...if necessary to thin add a bit of water,

Serve Steaming hot with rice....


Ohhh..you get nice crunchy shrimp with a hint of Orange, pungent garlic and the hint of fire from the Chilis


It took almost as long to write the recipe as it took to cook....so you have a great meal in about 30 minutes...