Prep Time:  10 minutes   |    Cook Time:  15 minutes   |    Total Time:  25  minutes   |    Servings:  4

Ingredients:

• 1 ½ cups  Baker's Corner  Corn Starch*
• 1 teaspoon  Stonemill  Iodized Salt
• 1 teaspoon  Stonemill  Ground Black Pepper
• 1½ teaspoons  Stonemill  Garlic Powder
• 1 pound Fremont Fish Market  Jumbo Easy Peel Raw Shrimp, peeled
• 1 cup + 1 tablespoon  Carlini  Vegetable Oil, divided
• ½ cup  Berryhill  Honey
• 1 tablespoon soy sauce
• 1 cup cabbage, thinly sliced
• 2 stalks celery, julienned into 2-inch pieces
• 1 carrot, peeled, julienned into 2-inch pieces
• 2 green onions, chopped

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. In a small bowl, combine the corn starch and spices, mix well. Toss the shrimp in the mixture until coated.
2. Heat 1 cup of oil in a medium frying pan. Fry the shrimp until golden brown. Drain on a paper towel.
3. In a medium bowl, microwave the honey and soy sauce until warm. Mix thoroughly.                  
4. In a large sauté pan, heat the remaining oil over high heat. Add the cabbage, celery and carrots. Stir fry until vegetables wilt, about 10 minutes. Drain any excess liquid. Add the shrimp and sauce, heat until bubbly. Sprinkle with green onions.   Serve over white or brown rice.                    

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen