Peking Shrimp
1/4 cup dark corn syrup
1/4 cup water
2 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon cornstarch
1 clove garlic, minced
1/4 teaspoon ground ginger
2 tablespoons vegetable oil
1 pound medium-size shrimp, cleaned
1 small tomato, cut into wedges
1/2 cup green bell pepper pieces
Combine first 7 ingredients.
Heat corn oil in skillet.
Add shrimp; cook, stirring occasionally, about 3 minutes.
Add sauce and remaining ingredients.
Boil 1 minute, stirring gently.
Serve over rice.
Serves 4.
