- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup corn syrup
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons sherry or chicken broth
- 1 garlic clove, minced
- 1/4 teaspoon ground ginger
- 1 small green pepper, cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 medium tomato, cut into wedges
- Hot cooked rice, optional
- In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
- In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Peking Shrimp
"Made this the other night for dinner...I don't see how this recipe could feed 4 people..not enough veggies. Three of us...with small appetites...finished the whole dish..it tastes okay but nothing special. If I make it again... I will add lots more vegetables."
"I made this last night and it was delicious. I doubled the cornstarch mixture because I added squash, snow peas, and broccoli, plus the green pepper and tomato. Very healthy and light meal. Will definitely make this again."
"We loved this recipe. I added the onion as was suggested and a few crushed red pepper flakes. Would recommend it!"
"Have made many times. Excellent dish."
"I omitted the tomatoes and just added red pepper and green pepper with the shrimp. It was delicious. It tasted like sweet and sour shrimp. Will definetely eat again. I was impressed and suprised at how simple this was to make."