Kung Pao Shrimp

1 Tbsp low-sodium soy sauce 
1/4 cup orange juice 
2 Tbsp red-wine vinegar 
1 1/2 tsp cornstarch 
1 Tbsp sugar 
1 Tbsp vegetable oil 
4-5 small dried red chilies, or 1 tsp red chili flakes 
6 scallions, chopped (save the green pieces for garnish) 
2 cloves garlic, minced 
1 1/2 tsp fresh grated ginger root 
1 large red bell pepper, seeded and chopped 
1 lb medium to large shrimp, peeled and deveined 
1/2 cup roasted, unsalted peanuts, plus more (chopped) for garnish 

1. Combine the soy sauce, orange juice, vinegar, cornstarch, and sugar in a bowl. Set it aside. 

2. Place a wok or large stainless-steel pan over high heat and add the oil. When the oil is lightly smoking, toss in the chilies, scallion whites, garlic, and ginger. 

3. Stir-fry for 30 seconds, until the garlic and scallions are fragrant (but not brown or burned). Next add the bell pepper and cook for another minute, stirring constantly with a metal spatula. Then add the shrimp and peanuts, and cook until the shrimp just turns pink, about 3 minutes. 

4. Stir in the sauce and cook just long enough for it to thicken and form a light sheen around the shrimp and vegetables, about 30 seconds. 

5. Serve over a scoop of brown rice, sprinkled with chopped scallion tops and nuts. Makes 4 servings 

Per serving: 360 calories, 34 grams (g) protein, 16 g carbohydrates (3 g fiber), 19 g fat, 380 milligrams sodi