Ingredients:
2 1/2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon soy sauce
1 teaspoon sesame seeds, toasted
1 medium green peppers, cut into strips
1 medium red peppers, cut into strips
3 green onions, sliced ( about 1/4 c.)
2 -3 cloves garlic, minced
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil or 2 teaspoons canola oil
1/2 lb uncooked medium shrimp, peeled and deveined
1 (8 ounce) cans sliced water chestnuts
1 (15 ounce) cans baby corn, drained and cut into bite size pieces (optional)
1 1/2 cups hot cooked brown rice or 1 1/2 cups cooked white rice
Directions:
In bowl, combine cornstarch, broth, preserves, soy sauce, and sesame seed until blended; set aside.
In large non-stick skillet or wok, stir-fry peppers, onions, garlic, and ground black pepper in oil for 5 min.
,until crisp-tender Add shrimp, water chestnuts, and corn (if using).
Stir-fry until shrimp turn pink.
Stir broth mixture, and add to pan.
Bring to boil; cook and stir for 2-3 minutes or until thickened.
Serve over hot cooked rice.
Servings: 2
Time preparation: 15 min.
Time total: 30 min.