Ingredients
1 tablespoon cornstarch1/4 cup cold water1/4 cup corn syrup2 tablespoons reduced-sodium soy sauce2 tablespoons sherry or chicken broth1 garlic clove, minced1/4 teaspoon ground ginger1 small green pepper, cut into 1-inch pieces2 tablespoons canola oil1 pound uncooked medium shrimp, peeled and deveined1 medium tomato, cut into wedgesHot cooked rice, optional
Preparation
In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.
