Mandarin Shrimp And Vegetable Stir Fry

• 1 cup Smucker's Low Sugar Reduced Sugar Sweet Orange 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 garlic fresh, chopped
• 24 jumbo shrimp fresh, peeled, deveined
• 1 red bell pepper chopped
• 1 green bell pepper or yellow, chopped
• 3 cups broccoli florets
• 1/2 cup water
• 1 cup green onions chopped
• cooked rice

1. COMBINE marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside.
2. 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.
3. 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.
4. 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.

sugar, soy sauce, white vinegar, hot pepper, cornstarch, vegetable oil, fresh ginger root, garlic, jumbo shrimp, red bell pepper, green bell pepper, broccoli florets, water, green onions, rice

Taken from www.yummly.com/recipe/Mandarin-Shrimp-and-Vegetable-Stir-Fry-2663539 (may not work)