Sweet and Sour Shrimp (Or Chicken) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I usually double the sauce in this recipe and I like to add carrots, too. Ingredients:
3/4 lb shrimp, shelled and deveined |
3 tablespoons cornstarch |
1 (8 ounce) can pineapple chunks, packed in juice |
2 tablespoons tomato paste |
2 tablespoons cider vinegar |
1 tablespoon honey |
1 tablespoon soy sauce |
1 teaspoon oriental sesame oil |
1 1/2 tablespoons vegetable oil |
1 sweet red pepper, cored, seeded and cut in 3/4 inch cubes |
2 green onions, cut in slivers |
1 garlic clove, chopped |
2 teaspoons grated fresh ginger |
cooked rice (optional) |
Directions:
1. Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
2. Drain pineapple, reserving juice (about 1/2 cup).
3. Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
4. Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
5. Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
6. Add the shrimp and cook for about 3 minutes or until cooked through.
7. Drain on paper toweling.
8. Heat remaining oil in skillet.
9. Add sweet peppers; stir-fry 6 minutes.
10. Add onion, garlic, ginger; stir-fry 1 minute.
11. Stir tomato mixture into skillet.
12. Bring to boiling.
13. Add shrimp and pineapple; heat through.
14. Serve over rice.
15. Garnish with slivered green onion, if you wish.
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