Served as main course. Non-vegetarian dish. Speciality: Low Fat, Low Sodium, Low Sat. Fat, Low Calorie diet.

2 1/2 teaspoons Cornstarch

1/2 cup Chicken Broth

3 Tablespoons Apricot preserves

1 Tablespoon Soy Sauce

1 teaspoon Sesame Seeds, toasted

1 medium Green Pepper, cut into strips

1 medium Red Pepper, cut into strips

3 Green Onions, sliced (about 1/4 c.)

2-3 Cloves Garlic, minced

1/4 teaspoon ground Black Pepper

2 teaspoons Vegetable Oil or Canola Oil

1/2 lb uncooked medium Shrimp, peeled and deveined

1 (8 ounce) can sliced Water Chestnuts

1 (15 ounce) can Baby Corn, drained and cut into bite size pieces (optional)

1 1/2 cups hot cooked Brown Rice or cooked White Rice

In bowl, combine cornstarch, broth, preserves, soy sauce, and sesame seed until blended; set aside. In large non-stick skillet or wok, stir-fry peppers, onions, garlic, and ground black pepper in oil for 5 min. ,until crisp-tender Add shrimp, water chestnuts, and corn (if using). Stir-fry until shrimp turn pink. Stir broth mixture, and add to pan. Bring to boil; cook and stir for 2-3 minutes or until thickened. Serve over hot cooked rice.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 2

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