Mandarin Shrimp & Vegetable Stir Fry
1 cup (12-ounce jar) Smucker's Sweet Orange Marmalade
3 tablespoons soy sauce
2 tablespoons white vinegar
2 teaspoons hot pepper sauce
1-1/2 tablespoons cornstarch
2 tablespoons CRISCO® vegetable oil
1 tablespoon fresh ginger root, chopped
1 tablespoon fresh garlic, chopped
24 fresh jumbo 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 green onions, chopped
Combine marmalade, soy sauce, vinegar, hot pepper sauce, and cornstarch; stir to dissolve cornstarch.
Place large skillet or wok over high heat for one minute, then add oil.
Heat oil for 30 seconds, then add ginger root, garlic, and shrimp.
Stir-fry for two to three minutes or until shrimp turns rosy pink.
Remove shrimp from pan; set aside.
Add bell peppers and broccoli to pan; cook over high heat for one minute.
Add water; cover and reduce heat to medium.
Cook four to five minutes or until vegetables are tender.
Uncover pan and return heat to high.
Add shrimp and marmalade mixture.
Cook for another two 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.