Peking Shrimp - cooking recipe

Ingredients

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)

Preparation

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