PEKING SHRIMP
This is delicious! I love how easy it comes together. Recipe courtesy of Taste of Home Contest Winning Recipes Annual Recipes 2010 and Janet Edwards of Beaverton, Oregon. I enjoyed this with brown rice, but use what you prefer or have on hand.
Provided by AmyZoe
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and water until smooth.
- Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
- In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
- Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
- Stir in the cornstarch mixture and add to the pan.
- Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
- Add tomato and heat through.
- Serve with rice if desired.
Nutrition Facts : Calories 250.3, Fat 8.3, SaturatedFat 0.7, Cholesterol 143.2, Sodium 915.2, Carbohydrate 21.7, Fiber 0.8, Sugar 6.8, Protein 16.4
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