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

Ingredients:

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

Directions:

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
http://www.aklanier.com/
http://annakathrynlanier.blogspot.com/

3 comments:

Anonymous said...

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

Tessy

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.