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Categories:
shrimp cornstarch pineapple tomato paste cider vinegar honey soy sauce sesame oil vegetable oil sweet red pepper green onions garlic ginger rice
Viewed: 87 - Published at: 3 years agoIngredients
- 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)
Method
- Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
- Drain pineapple, reserving juice (about 1/2 cup).
- Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
- Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
- Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
- Add the shrimp and cook for about 3 minutes or until cooked through.
- Drain on paper toweling.
- Heat remaining oil in skillet.
- Add sweet peppers; stir-fry 6 minutes.
- Add onion, garlic, ginger; stir-fry 1 minute.
- Stir tomato mixture into skillet.
- Bring to boiling.
- Add shrimp and pineapple; heat through.
- Serve over rice.
- Garnish with slivered green onion, if you wish.
