Apricot Glazed Shrimp Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is one of my favorite stir-fry dishes. The apricot preserves is what makes this dish unique. I make this often in the summer because it doesn't require heaating up the oven, and I usually have all the ingredients on hand. You can also play around with the kind of veggies you use, but I have found this combination to be my favorite. Oh, and an added bonus: IT'S LOW-FAT!!:) Ingredients:
2 1/2 teaspoons cornstarch |
1/2 cup chicken broth |
3 tablespoons apricot preserves |
1 tablespoon soy sauce |
1 teaspoon sesame seeds, toasted |
1 medium green pepper, cut into strips |
1 medium red pepper, cut into strips |
3 green onions, sliced (about 1/4 c.) |
2 -3 cloves garlic, minced |
1/4 teaspoon ground black pepper |
2 teaspoons vegetable oil or 2 teaspoons canola oil |
1/2 lb uncooked medium shrimp, peeled and deveined |
1 (8 ounce) can sliced water chestnuts |
1 (15 ounce) can baby corn, drained and cut into bite size pieces (optional) |
1 1/2 cups hot cooked brown rice or 1 1/2 cups cooked white rice |
Directions:
1. In bowl, combine cornstarch, broth, preserves, soy sauce, and sesame seed until blended; set aside.
2. In large non-stick skillet or wok, stir-fry peppers, onions, garlic, and ground black pepper in oil for 5 min.
3. ,until crisp-tender Add shrimp, water chestnuts, and corn (if using).
4. Stir-fry until shrimp turn pink.
5. Stir broth mixture, and add to pan.
6. Bring to boil; cook and stir for 2-3 minutes or until thickened.
7. Serve over hot cooked rice.
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