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!!:)
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- 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
- 1In bowl, combine cornstarch, broth, preserves, soy sauce, and sesame seed until blended; set aside.
- 2In 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).
- 4Stir-fry until shrimp turn pink.
- 5Stir broth mixture, and add to pan.
- 6Bring to boil; cook and stir for 2-3 minutes or until thickened.
- 7Serve over hot cooked rice.
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Nutritional Facts for Apricot Glazed Shrimp Stir-Fry
Serving Size: 1 (840 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 582.6
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.5 g
- Cholesterol 172.8 mg
- Sodium 898.8 mg
- Total Carbohydrate 95.1 g
- Dietary Fiber 9.3 g
- Sugars 21.2 g
- Protein 32.4 g