Sweet and Sour Shrimp With Pineapple |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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adapted from the Carefree Cook Book. Serve with Hot cooked Rice. Ingredients:
1 tablespoon cornstarch |
1/4 cup chicken broth, reduced sodium |
1/4 cup japanese soy sauce |
1/4 cup rice vinegar |
1 1/2 tablespoons sugar |
1/2 teaspoon hot red pepper flakes, crushed |
2 tablespoons vegetable oil, divided |
1 lb large shrimp, shelled and deveined (21 to 25 count) |
1 medium red bell pepper, cored, seeds and ribs removed, and cut into 1 inch cubes |
3 garlic cloves, minced |
Directions:
1. To make the sauce base, sprinkle the cornstarch over 1/3 cup water in a small bowl and whisk to dissolve the cornstarch. Add the broth, soy sauce, vinegar, sugar, and red pepper flakes and mix well. Set aside.
2. Heat a 12 inch nonstick skillet over high heat. Add 1 tablesppon of the oil and swirl the skillet to slick the bottom with oil. Add the shrimp and stir-fry just until the shrimp turn opaque, about 2 minutes. Using a slotted spoon, transfer to a plate.
3. Add the remaining 1 tablespoon ili to the skillet and heat over medium high heat. Add the red pepper and stir until it begins to soften, about ` minute, Add the scallions and stir until they begin to wilt, about 1 minute. Add the pineapple and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the shrimp and garlic and stir-fry until the garlic gives off its aroma, about 1 minute. Pour in the sauce base and brin to a boil to thicken the sauce stirring occasionally.
4. Serve hot, spooned over rice.
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