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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is delicious. I love how easy it comes together. I enjoyed this with brown rice, but use what you prefer or have on hand. Ingredients:
1 tablespoon cornstarch |
1/4 cup water |
1/4 cup corn syrup |
2 tablespoons reduced sodium soy sauce |
2 tablespoons sherry wine or 2 tablespoons chicken broth |
1 garlic clove, minced |
1/4 teaspoon ground ginger |
1 small green pepper, cut into 1 inch pieces |
2 tablespoons canola oil |
1 lb medium shrimp (uncooked, peeled and deveined) |
1 medium tomato, cut into wedges |
rice (hot, cooked) |
Directions:
1. In a small bowl, combine cornstarch and water until smooth.
2. Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
3. In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
4. Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
5. Stir in the cornstarch mixture and add to the pan.
6. Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
7. Add tomato and heat through.
8. Serve with rice if desired.
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