1 1/2 cups broccoli florets
1 small sweet red pepper, julienned
1 small green bell pepper, julienned
1 to 2 tablespoons vegetable oil
1 pound uncooked shrimp, peeled and deveined
1 tablespoon cornstarch
2 teaspoons brown sugar
1 teaspoon ground ginger
1 cup orange juice
1/4 cup soy sauce
Hot cooked rice
In a skillet, stir−fry broccoli and peppers in oil until tender. Add shrimp; stir−fry for 3 to 5 minutes or
until shrimp turn pink.
Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over rice.
Yields 3 to 4 servings.