Peking Shrimp

• 1 tablespoon cornstarch
• 1/4 cup water
• 1/4 cup corn syrup
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons sherry wine or 2 tablespoons chicken broth
• 1 garlic clove, minced
• 1/4 teaspoon ground ginger
• 1 small green pepper, cut into 1 inch pieces
• 2 tablespoons canola oil
• 1 lb medium shrimp (uncooked, peeled and deveined)
• 1 medium tomatoes, cut into wedges
• rice (hot, cooked)

1. In a small bowl, combine cornstarch and water until smooth.
2. Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
3. In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
4. Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
5. Stir in the cornstarch mixture and add to the pan.
6. Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
7. Add tomato and heat through.
8. Serve with rice if desired.

cornstarch, water, corn syrup, soy sauce, sherry wine, garlic, ground ginger, green pepper, canola oil, shrimp, tomatoes, rice

Taken from www.food.com/recipe/peking-shrimp-448652 (may not work)