Oriental Shrimp a la Erin

1/4 cup, plus 2 tsp. Orange Juice
2 tsp. Cornstarch
1 tbl. Splenda
1 tbl. Black Beans; rinsed, drained and chopped
3 tbl. Rice Vinegar
2 tbl. Soy Sauce
2 tsp. Sesame Oil (olive works just fine)
1 tsp. chili pepper flakes (or more if you like it to burn)
1 med zucchini sliced into half-coins
1 cup sliced mushrooms
handful of green beans, sliced in half on the bias
3/4 lb. uncooked large Shrimp; fresh or frozen (thawed) peeled and deveined
2 Green Onions; sliced (2 tbl. spoons)


1. Mix 2 tsp. orange juice and the cornstarch, set aside
2. Mix 1/4 cup orange juice, sugar, black beans, vinegar, soy sauce, sesame oil & chili flakes in a small bowl
3. Spray skillet or wok with cooking spray, add zucchini, mushrooms and green beans. Saute for a few minutes.
4. Add the orange juice mixture, heat to boiling, add shrimp.
5. Stir fry 4 or 5 minutes or until shrimp are pink and firm.
6. Stir in cornstarch mixture, cook and stir for about 1 min. or until thickened. Stir in onions.

Serve about 1/2 cup of the shrimp mixture over 1/2 cup of brown rice.

I am not sure what the nutritional info is on this, because I made some substitutions and added some stuff, but, there is nothing bad in this except for the oil.