Ingredients
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3/4 lb shrimp, shelled and deveined
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3 tablespoons cornstarch
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1 (8 ounce) can pineapple chunks, packed in juice
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2 tablespoons tomato paste
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2 tablespoons cider vinegar
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1 tablespoon honey
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1 tablespoon soy sauce
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1 teaspoon oriental sesame oil
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1 1/2 tablespoons vegetable oil
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1 sweet red pepper, cored, seeded and cut in 3/4 inch cubes
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2 green onions, cut in slivers
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2 teaspoons grated fresh ginger
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cooked rice
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1 garlic clove, chopped
Instructions
- 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.