Recipe by Manda
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!!:)
- 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) cansliced 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 See How It's Made
- In bowl, combine cornstarch, broth, preserves, soy sauce, and sesame seed until blended; set aside.
- In large non-stick skillet or wok, stir-fry peppers, onions, garlic, and ground black pepper in oil for 5 min.
- ,until crisp-tender Add shrimp, water chestnuts, and corn (if using).
- Stir-fry until shrimp turn pink.
- Stir broth mixture, and add to pan.
- Bring to boil; cook and stir for 2-3 minutes or until thickened.
- Serve over hot cooked rice.