Sweet and Sour Shrimp (Or Chicken)

I usually double the sauce in this recipe and I like to add carrots, too.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
2. Drain pineapple, reserving juice (about 1/2 cup).
3. Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
4. Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
5. Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
6. Add the shrimp and cook for about 3 minutes or until cooked through.
7. Drain on paper toweling.
8. Heat remaining oil in skillet.
9. Add sweet peppers; stir-fry 6 minutes.
10. Add onion, garlic, ginger; stir-fry 1 minute.
11. Stir tomato mixture into skillet.
12. Bring to boiling.
13. Add shrimp and pineapple; heat through.
14. Serve over rice.
15. Garnish with slivered green onion, if you wish.