March 17, 2010

Wednesday's Chow - Smucker's Mandarin Shrimp and Vegetable Stir Fry

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
Cooked rice


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


Anonymous said...

Great recipe! I'll be trying it on my family!


Virginia said...

This sounds great I will have to try it!

Caroline Clemmons said...

Now you've made me hungry! Great recipe. I love oriental food, at least that prepared American style. :) I don't think I'd actually enjoy dining in the Orient, but it would be great to see some of the sights like the Great Wall.