- 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
- 1. In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
- 2. 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.
- 3. 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.
3/4 cup (calculated without rice): 237 calories, 8g fat (1g saturated fat), 168mg cholesterol, 532mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
Jul 8, 2019I'm curious as to how this recipe became an "award winner," as it's certainly not an original recipe! This recipe was published in print ads for Karo Corn Syrup *decades* ago. My mother began making it when I was an adolescent; so the recipe is roughly 50 years old. That being said, once you do the prep work, the actual cooking of the dish only takes about 5 minutes. It's absolutely delicious! I've been making this once every couple of months for the past 40 years. For those who claim the recipe doesn't make enough for 4 people, bear in mind this is an Asian inspired dish. Asian meals typically feature several "main dishes," with each diner serving themselves a small portion of each. In that context, this recipe makes the correct amount for 4 people. If this is to be the only main dish served, I recommend increasing the amount of each ingredient by 50%.
Dec 31, 1969
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.
May 29, 2013
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.
Oct 31, 2012
We loved this recipe. I added the onion as was suggested and a few crushed red pepper flakes. Would recommend it!
May 4, 2012
Have made many times. Excellent dish.
Feb 21, 2012
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.
Nov 28, 2011
I added some spice, but very good recipe.
Oct 4, 2011
It is a delicious recipe. I added sliced zucchini and yellow squash with the green pepper. I'll definitely make it again.
Jul 16, 2010
I've made this several times and it's wonderful. I add chopped onion and use grape tomatoes instead of the wedges. Yum.
Jan 21, 2010
My boyfriend and I just finished eating this recipe for the first time and it was delicious! My boyfriend doesn't have a taste for tomatoes so I used snow peas instead. Next time I make this I will probably cook the shrimp a couple minutes longer, add more spice to make it spicy, and add more green pepper. These new additions are aiding to a picky eater but from my perspective I wouldn't change a thing! The fact that this recipe is healthy makes it even better :)