 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This recipe is originally from Weight Watchers but I eliminated green peppers and added zucchini to suit my family's taste. I also use pre-cooked shrimp. Just be careful not to overcook. Ingredients:
8 ounces pineapple chunks in juice |
1 teaspoon cornstarch |
3 tablespoons chili sauce |
1 tablespoon low sodium soy sauce |
1/2 teaspoon garlic powder |
2 teaspoons vegetable oil |
1 small zucchini |
1/2 onion |
3/4 lb shrimp |
Directions:
1. Mix together juice from pineapple, cornstarch, chili sauce, soy sauce, and garlic powder in separate bowl.
2. Stir fry onion in cooking spray coated wok or large frying pan with vegetable oil for 2 to 3 minutes. Add peeled shrimp and zucchini chunks and stir fry until hot.
3. Add juice mixture and pineapple and heat until thick, stirring constantly.
4. Serve with rice.
|
|