Mandarin Shrimp and Vegetable Stir Fry Recipe

Ingredients <br>- 1 cup SMUCKER'S® Sweet Orange Low Sugar Marmalade <br>- 3 tablespoons soy sauce <br>- 2 tablespoons white vinegar <br>- 2 teaspoons hot pepper sauce <br>- 1 1/2 tablespoons cornstarch <br>- 2 tablespoons CRISCO® All-Vegetable Oil <br>- 1 tablespoon chopped fresh ginger <br>- 1 tablespoon chopped fresh garlic <br>- 24 large fresh shrimp, peeled and deveined <br>- 1 red bell pepper, chopped <br>- 1 yellow or green bell pepper, chopped <br>- 3 cups broccoli florets <br>- 1/2 cup water <br>- 1 cup chopped green onions <br>- Hot cooked rice (optional) <br><p></p>Directions <br>step 1: Combine SMUCKER'S(R) marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside. <br>step 2: Place large skillet or wok over high heat for 1 minute, then add oil. Heat oil for 30 seconds then add ginger, garlic and shrimp. Stir-fry for 2 to 3 minutes or until shrimp turn rosy pink. Remove shrimp from pan; set aside. <br>step 3: Add bell peppers and broccoli to pan; cook over high heat for 1 minute. Add water; cover and reduce heat to medium. Cook 4 to 5 minutes or until vegetables are tender. <br>step 4: Uncover pan and return heat to high. Add shrimp and marmalade mixture. Cook for another 2 minutes until sauce is thickened and shrimp are completely cooked. Season with salt and freshly ground pepper, if desired. Stir in green onions. Serve with hot cooked rice. <br>

Ingredients
- 1 cup SMUCKER'S® Sweet Orange Low Sugar Marmalade
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 teaspoons hot pepper sauce
- 1 1/2 tablespoons cornstarch
- 2 tablespoons CRISCO® All-Vegetable Oil
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped fresh garlic
- 24 large fresh shrimp, peeled and deveined
- 1 red bell pepper, chopped
- 1 yellow or green bell pepper, chopped
- 3 cups broccoli florets
- 1/2 cup water
- 1 cup chopped green onions
- Hot cooked rice (optional)

Directions
step 1: Combine SMUCKER'S(R) marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside.
step 2: Place large skillet or wok over high heat for 1 minute, then add oil. Heat oil for 30 seconds then add ginger, garlic and shrimp. Stir-fry for 2 to 3 minutes or until shrimp turn rosy pink. Remove shrimp from pan; set aside.
step 3: Add bell peppers and broccoli to pan; cook over high heat for 1 minute. Add water; cover and reduce heat to medium. Cook 4 to 5 minutes or until vegetables are tender.
step 4: Uncover pan and return heat to high. Add shrimp and marmalade mixture. Cook for another 2 minutes until sauce is thickened and shrimp are completely cooked. Season with salt and freshly ground pepper, if desired. Stir in green onions. Serve with hot cooked rice.

Mastodon Share