1 1/2 cups broccoli florets
1 small sweet red pepper, julienned
1 small green bell pepper, julienned
1 to 2 tablespoons vegetable oil
1 pound uncooked shrimp, peeled and deveined
1 tablespoon cornstarch
2 teaspoons brown sugar
1 teaspoon ground ginger
1 cup orange juice
1/4 cup soy sauce
Hot cooked rice

In a skillet, stir-fry broccoli and peppers in oil until tender. Add shrimp; stir-fry for 3 to 5 minutes or until shrimp turn pink.

Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over rice.

Yields 3 to 4 servings.