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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe came from Darlene Dixon. She does a recipe column in the Wright Co. Drummer. This recipe is quick and easy. I also added onion and mushrooms. I hope you enjoy it. Ingredients:
1 small sweet red pepper |
1 small green pepper |
1 carrot |
1 -2 tablespoon olive oil |
1 lb raw shrimp, peeled and de-veined |
1 tablespoon cornstarch |
2 teaspoons brown sugar |
1/2-3/4 teaspoon ground ginger |
1 cup orange juice |
1/4 cup soy sauce |
Directions:
1. Cut peppers and carrot into julienne strips.
2. Heat oil in stir fry pan or skillet.
3. Add vegetables and cook for 3 minutes.
4. Add shrimp and cook for 3-5 minutes until shrimp turn pink.
5. Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth.
6. Add to stir fry.
7. Bring to a boil and cook for another 2 minutes or until thickened.
8. Serve over hot cooked rice.
9. May add broccoli and cauliflower if desired.
10. I added onion and mushrooms.
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