Stir-fry with shrimp and blood oranges

Ingredients:

• 700 g peeled large shrimp
• 1 tbsp cornstarch
• 5 red oranges
• 3 tbsp. l. rice vinegar
• 3 tablespoons of honey
• 3 tablespoons ketchup
• 1 teaspoon dark sesame oil
• 230 g green peas with stems trimmed
• 3 tablespoons of vegetable oil
• 3 crushed cloves of garlic
• 1/3 cup chopped dried chiles de arbol (about 24) or other dried small chiles
• 1 tbsp. chopped peeled ginger
• 4 green onions, cut into 2.5-5 cm long pieces.
• 1 tbsp sesame seeds
• Cooked polished rice for serving

Preparation:

1. In a large bowl, season the shrimp with 1/2 teaspoon salt. Add the cornstarch and toss to combine; set the bowl aside.
   
   In a small bowl, juice three blood oranges; add vinegar, honey, ketchup, sesame oil, and 1/2 teaspoon salt; whisk to combine. Cut the remaining two oranges into quarters, then thinly slice each; set aside.
2. Fill a large bowl with ice water and set aside. Bring a medium saucepan of salted water to a boil.
   
   Add the peas and cook until just softened, about 1 minute. Drain immediately and transfer the peas to a bowl of ice water; let cool, then drain and pat dry with paper towels or regular kitchen towels.
3. Heat a large nonstick frying pan or wok over high heat; add 2 tablespoons vegetable oil.
   
   Add the shrimp and cook, stirring occasionally, until the shrimp are no longer opaque and lightly golden, 1 to 2 minutes. Remove to a plate with a slotted spoon.
4. Add the remaining 1 tablespoon of vegetable oil and the chili peppers to the same skillet. Cook, stirring occasionally, until the peppers are lightly toasted, about 1 minute.
   
   Add the garlic and ginger. Cook, stirring, until golden brown, about 30 seconds. Add the orange juice mixture and bring to a simmer. Cook, stirring, until the liquid thickens slightly, 2-3 minutes.
   
   Return the shrimp to the pan and stir until heated through, about 1 minute. Add the peas, onion, and orange slices; stir. Sprinkle the shrimp stir-fry with sesame seeds and serve with rice.