Since we're still in Lent, I decided to do a meat-free main dish from "Smucker's Best-Loved Recipes" cookbook, this month's prize.
Smucker's Mandarin Shrimp and Vegetable Stir Fry
1 cup Smucker's Sweet Orange Marmalade
3 tbsp soy sauce
2 tbsp white vinegar
2 tsp hot pepper sauce
1 tbsp, plus 1 1/2 tsp cornstarch
2 tbsp vegetable oil
1 tbsp fresh ginger, chopped
1 tsp fresh garlic, chopped
24 fresh jumbo shrimp, peeled and deveined
3 cups broccoli florets (about one bunch)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup water
salt and black pepper to taste
1 cup chopped green onions
Mix marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch in samll bowl. Stir until well blended and set aside.
Place large skillet or wok over high heat; heat one minute, then add oil. Heat oil for 30 seconds, then add ginger, garlic and shrimp. Stir-fry for 2 to 3 minutes until shrimp begins to turn pink. Remove shirmp, set aside.
Add broccoli and bell peppers to the skillet; cook over high heat for 1 minute. Add water; cover and reduce heat to medium. Cook vegetables for 4 to 5 minutes or until tender.
Uncover skillet, increase heat to high. Add shrimp and marmalade mixture. Cook for 2 minutes until sauce thickens and shrimp are completely cooked. Season with salt and pepper.
Stir in green onions. Serve over rice.
Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats