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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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My husband has always been a beef and pork man, but after 53 years, I've finally gotten him to eat seafood, writes Aletha Graves of Bellingham, Washington. Sometimes I substitute cubed pork for the shrimp, and that's excellent, too! Ingredients:
2 teaspoons cornstarch |
1/2 cup chicken broth |
3 tablespoons apricot preserves |
1 tablespoon reduced-sodium soy sauce |
1 teaspoon sesame seeds, toasted |
1 medium green pepper, julienned |
1 medium sweet red pepper, julienned |
1/4 cup sliced green onions |
1 garlic clove, minced |
2 teaspoons canola oil |
1/2 pound uncooked medium shrimp, peeled and deveined |
1/2 cup sliced water chestnuts, drained |
1-1/2 cups hot cooked rice |
Directions:
1. In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside.
2. In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Yield: 2 servings.
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