Source: Sept. 22, 1999 Ottawa Citizen
Rating: Untried
3 tbsp olive oil
1 lb large shrimp, peeled and de-veined
2 apples, cored and sliced thin
1 cup green onion, cut into 1-inch pieces
1 sweet red pepper, cut into strips
1 ½ cups fresh snow peas
½ cup cold water
⅓ cup brown sugar, packed firm
¼ cup rice wine or cider vinegar
4 tsp cornstarch
1 tbsp sodium-reduced soy sauce
1 tsp ground ginger
rice or chow mien noodles (optional)
1
In a large saucepan or wok, heat 1 tbsp of oil over high heat; stir-fry shrimp until just pink. Transfer shrimp to a bowl and reserve.
2
Add another 1 tbsp of oil to pan; add apples and stir-fry 1 minute. Transfer apples to bowl with shrimp. Add remaining oil to pan, then green onions, sweet pepper and snow peas; stir-fry 2 minutes. Transfer vegetables to bowl with the shrimp.
3
In a small bowl, combine water, brown sugar, vinegar, cornstarch, soy sauce and ginger. Mix until well-blended. Pour mixture into saucepan and cook, stirring constantly, until boiling and thickened. Reduce heat to low, return all ingredients to saucepan and heat through.
4
Serve with rice or noodles if desired.
5
Serves 4.
Ingredients
3 tbsp olive oil
1 lb large shrimp, peeled and de-veined
2 apples, cored and sliced thin
1 cup green onion, cut into 1-inch pieces
1 sweet red pepper, cut into strips
1 ½ cups fresh snow peas
½ cup cold water
⅓ cup brown sugar, packed firm
¼ cup rice wine or cider vinegar
4 tsp cornstarch
1 tbsp sodium-reduced soy sauce
1 tsp ground ginger
rice or chow mien noodles (optional)