Sweet and Sour Shrimp With Pineapple

Submitted by Jamilahs_Kitchen

"adapted from the Carefree Cook Book. Posted for ZWT 7. Serve with Hot cooked Rice."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 25 Shrimp
• Serves: 3

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.

Reviews

[Ben A.]

Was considering making this however, there is no pineapple or scallions in the ingredient list, allthough both are refered to in the instructions.