Chinese Shrimps


3 tablespoons soy sauce
2 tablespoons white vinegar
2 teaspoons hot pepper sauce
1 1/2 tablespoons cornstarch
2 tablespoons Pure Vegetable Oil
1 tablespoon fresh ginger root, chopped 1 tablespoon fresh garlic, chopped
24 fresh jumbo shrimp, peeled
1 red bell pepper, chopped
1 yellow or green bell pepper, chopped 1/2 cup water
1 cup green onions, chopped
Hot cooked rice (Optional)


COMBINE soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve corn- starch. Set aside.
PLACE large skillet or wok over medium high heat for 1 minute; add oil. Heat oil 30 sec- onds; add ginger root, garlic and shrimp. Stir-fry 2 to 3 minutes or until shrimp turns rosy pink. Remove shrimp from pan; set aside.
ADD bell peppers and broccoli to pan; cook over medium high heat for 1 minute. Add wa- ter; cover and reduce heat to medium. Cook 4 to 5 minutes or until vegetables are tender. Uncover pan and return heat to medium high.
ADD shrimp and marmalade mixture. Cook an additional 2 minutes until sauce is thick- ened and shrimp are completely cooked. Season with salt and freshly ground pepper, if desired. Stir in green onions. Serve with hot cooked rice.

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