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| Shrimp Vegie Stirfry |
| Makes: 4 to 6 servings Ingredients 1 cup Orange Marmalade 3 tablespoons soy sauce 2 tablespoons white vinegar 2 tablespoons hot pepper sauce 1 1/2 tablespoons cornstarch 2 tablespoons Vegetable Oil 1 tablespoon chopped fresh ginger 1 tablespoon chopped fresh garlic 24 large fresh shrimp, peeled and deveined 1 red bell pepper, chopped 1 yellow or green bell pepper, chopped 3 cups broccoli florets 1/2 cup water 1 cup chopped green onions 4 cups Hot cooked rice Directions 1. Combine marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside. 2. Place large skillet or wok over high heat for 1 minute, then add oil. Heat oil for 30 seconds then add ginger, garlic and shrimp. Stir-fry for 2 to 3 minutes or until shrimp turn rosy pink. Remove shrimp from pan; set aside. 3. Add bell peppers and broccoli to pan; cook over high heat for 1 minute. Add water; cover and reduce heat to medium. Cook 4 to 5 minutes or until vegetables are tender. 4. Uncover pan and return heat to high. Add shrimp and marmalade mixture. Cook for another 2 minutes until sauce is thickened and shrimp are completely cooked. Season with salt and freshly ground pepper, if desired. Stir in green onions. Serve with hot cooked rice |
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