Mandarin Shrimp and Vegetable Stir Fry
1 cup (12-ounce jar) sweet orange marmalade
3 tablespoons soy sauce
2 tablespoons white vinegar
2 tablespoons hot pepper sauce (original recipe calls 2 teaspoons)
1 1/2 tablespoons cornstarch
2 tablespoons vegetable oil
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
24 large shrimp -- peeled and deveined
1 red bell pepper -- chopped
1 yellow bell pepper -- chopped
3 cups broccoli florets
1/2 cup water
1 can sliced water chestnuts -- drained
1 cup chopped green onions
4 cups hot cooked rice
Combine marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside.
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 2-3 minutes. Remove from wok and set aside. Add bell peppers and broccoli, cook for 1 minute. Add water; cover and reduce heat for medium. Cook 4-5 minutes.
Uncover and heat to high, add shrimp, marmalade mixture and water chesnuts. Cook for 2 minutes.
Season to taste. Add green onions. Serve over hot cooked rice
Pairs Well With
This recipe is originally from the Smuckers web site. The only thing I added was the can of water chestnuts.