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Apricot-Glazed Shrimp
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2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1-1/2 cups hot cooked rice
In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame
seeds until blended; set aside. In a large nonstick skillet or wok, stir-fry
the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add
shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture;
add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Serve over rice.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |