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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon cornstarch |
1/4 teaspoon salt |
1 egg white |
1 pound large shrimp, peeled and deveined |
1 (15 1/4-ounce) can unsweetened pineapple chunks, undrained |
1/3 cup water |
3 tablespoons sugar |
3 tablespoons ketchup |
3 tablespoons cider vinegar |
1 tablespoon dry sherry |
2 teaspoons cornstarch |
1 teaspoon dark sesame oil |
1/4 teaspoon salt |
1 tablespoon dark sesame oil |
1/2 cup diced onion |
1/3 cup diced mushrooms |
1/3 cup frozen green peas |
4 cups hot cooked rice |
Directions:
1. Combine first 3 ingredients in a medium bowl; stir well with a wire whisk. Add shrimp; stir well. Cover and marinate in refrigerator 15 minutes.
2. Drain pineapple, reserving 2 tablespoons juice. Combine reserved pineapple juice, water, and next 7 ingredients (water through 1/4 teaspoon salt); stir until well-blended. Set aside.
3. Remove shrimp from bowl; discard marinade. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add shrimp; stir-fry 1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add ketchup mixture and peas; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in pineapple. Serve over rice.
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