Sweet-and-Sour Stir-Fry Shrimp

By The Canadian Living Test Kitchen

118 people added this to their Recipe Box

This recipe makes 4 servings

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 carrots , sliced2 2carrotcarrots, sliced
1 onion , sliced1 1oniononions, sliced
1 sweet red pepper , thinly sliced1 1sweet red pepper, thinly sliced
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
1/2 cup water 1/2 1/2cup cupwater
1/4 cup soy sauce 1/4 1/4cup cupsoy sauce
2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
2 tbsp cider vinegar 2 2tbsp tbspcider vinegar
pinch cayenne pepper pinch pinchcayenne pepper
1 1lb lblarge raw shrimp, peeled and deveined
3 cups broccoli florets 3 3cups cupsbroccoli floretbroccoli florets
1 tbsp cornstarch 1 1tbsp tbspcornstarch
2 green onions , sliced2 2green oniongreen onions, sliced

Preparation

In large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrots, onion, red pepper and garlic for 4 minutes.

In small bowl, whisk together water, soy sauce, brown sugar, vinegar and cayenne; pour into skillet and bring to boil. Add shrimp and broccoli; cook for 3 minutes or until shrimp are pink and broccoli is tender-crisp.

Whisk cornstarch with 1 tablespoon (15 mL) water; whisk into sauce and cook for about 1 minute or until thickened. Serve sprinkled with onions.

Keywords : Main Course; Dinner; Stir-fry; Thai and Southeast Asian; Shrimp; Broccoli;

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