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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Delicious low-fat melding of sweet, sour and spicy flavors. Try it over couscous instead of rice. Try using 1/2 pound cooked chicken in place of the shrimp for a tasty alternative. Ingredients:
30 medium cooked shrimp |
1 (14 ounce) can pineapple chunks in juice |
1 green bell pepper, cut into cubes |
1/2 large yellow onion, chopped |
2 garlic cloves, chopped |
1/4 teaspoon cayenne |
1/3 cup soy sauce |
2 tablespoons vegetable oil |
2 tablespoons red wine vinegar |
2 tablespoons brown sugar |
1 tablespoon granulated sugar |
2 tablespoons cornstarch |
5 tablespoons water |
Directions:
1. Drain pineapple juice into a measuring cup and set both juice and chunks aside.
2. Heat oil in wok or large skillet over high heat.
3. Saute onion, pepper and garlic for 5 minutes.
4. Combine soy sauce, vinegar, pineapple juice, brown sugar, granualted sugar, and cayenne in a large measuring cup. Mix well and pour over vegetables.
5. Add pineapple chunks and shimp to wok and bring to a simmer.
6. Combine cornstarch and water, then pour into wok.
7. Cook for a few more minutes, stirring constantly until sauce thickens.
8. Serve over rice or couscous.
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