Total Time
45mins
Prep 25 mins
Cook 20 mins

Recipe courtesy Emeril Lagasse, 2003.

Ingredients Nutrition

Directions

  1. Sauce:.
  2. In a bowl combine 1/4 cup stock, ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon pepper flakes.
  3. Set aside.
  4. In a small bowl, combine cornstarch with the remaining 2 Tablespoons of stock and stir to dissolve.
  5. Set aside.
  6. In a bowl, toss the shrimp with ginger, garlic and the remaining 1/4 teaspoon pepper flakes.
  7. Set aside for 10-20 minutes.
  8. Heat a large wokk or skillet over high heat.
  9. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic and ginger and stir-fry until pink, about 2 minutes.
  10. Remove from pan.
  11. Add the onions and peppers and stir-fry until crisp tender, about 2 minutes.
  12. Add the sauce and cook, stirring until the sugar dissolves.
  13. Add the cornstarch mixture and bring to a boil.
  14. Return the shrimp to pan and add pineapple, cherries, and green onions.
  15. Cook until the sauce is thick, about 1 minute more.
  16. Remove from heat and serve over rice.

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