Stir Frying: Mandarin Shrimp and Vegetables

Prep Time: 5 minutes
Cook Time: 10 minutes

Stir frying is an ancient technique that yield great results if you follow a few basic steps:

Make sure to get all your stir fry prep ready, with ingredients chopped, minced and lined up, ready and waiting to add at the right time.

Keep size uniform so that they cook evenly – bite size is the right size for most stir fry recipes.

Get your wok good and hot, then add 2-3 tablespoons of canola oil. Carefully swirl the wok to coat it .

When your recipe calls for meat and vegetables, cook the meat first, then remove it while cooking the vegetables.

Vegetables are added according to how long they need to cook. Onions and broccoli need more time than spinach or bok choy, so add them first.

If you’re looking for some stir fry inspiration, how about Mandarin Shrimp and Vegetables or Sweet and Sour Chicken or Sesame Beef? You can find these recipes and more at Crisco.com

Directions

COMBINE marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside.

PLACE large skillet or wok over medium high heat for 1 minute; add oil. Heat oil 30 seconds; 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 water; 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 thickened and shrimp are completely cooked. Season with salt and freshly ground pepper, if desired. Stir in green onions. Serve with hot cooked rice.

Yield:	serves 4-6

What's Needed:

1 cup Smucker's® Sweet Orange Low Sugar Marmalade
3 tablespoons soy sauce
2 tablespoons white vinegar
2 teaspoons hot pepper sauce
1 1/2 tablespoons cornstarch
2 tablespoons Crisco® Pure Vegetable Oil
1 tablespoon fresh ginger root, chopped
1 tablespoon fresh garlic, chopped
24 fresh jumbo shrimp, peeled, deveined
1 red bell pepper, chopped
1 yellow or green bell pepper, chopped
3 cups broccoli florets
1/2 cup water
1 cup green onions, chopped
Hot cooked rice

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Recipe brought
to you by Amy Tobin

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