Mandarin Shrimp and Veggie Stir Fry
Peel and de-vein shrimp. In a small bowl, combine orange marmalade, soy sauce, vinegar, Tabasco, and cornstarch. Stir well to dissolve cornstarch. Set aside.
Place a large skillet or wok over high heat. Heat skillet for 1 minute and add olive oil. Heat oil for 30 seconds. Add ginger, garlic, and shrimp. Stir-fry shrimp until they begin to turn pink, about 3 minutes. Remove shrimp from skillet and set aside.
Add the peppers and broccoli to skillet. Cook on high heat for 1 minute. Reduce heat to medium. Add water and cover. Cook veggies until tender, about 5 minutes.
Remove cover. Return heat to high. Add shrimp and marmalade mixture. Cook shrimp for another 2 minutes until sauce is thickened and shrimp are completely cooked.
Stir in green onions. Serve with cooked rice if desired.
Fat: 5.38 grams
Saturated Fat: 0.79 grams
Calcium: 75.60 mg
Lactose: 0.0 grams