Shrimp Oriental - cooking recipe

Ingredients

2 c. boiling water
1 c. brown rice
1 Tbsp. low sodium soy sauce
1 tsp. fresh ginger, minced
2 tsp. fresh garlic, minced
1 (10 oz.) can unsweetened pineapple chunks
2 Tbsp. water
2 Tbsp. honey
3 Tbsp. low sodium soy sauce
3 Tbsp. apple cider vinegar
2 Tbsp. dry sherry
1 Tbsp. arrowroot
1/2 c. bell pepper, sliced thin
1 c. tomato, sliced thin
reserved pineapple chunks
1/2 c. onion, sliced thin
1 tsp. peanut oil
6 c. Chinese vegetables, cut (bean sprouts, celery, onion, Chinese cabbage, snow peas, water chestnuts, etc.)
1 Tbsp. low sodium soy sauce
1 lb. large shrimp, peeled

Preparation

Add to Chinese vegetables, cover pan and steam 2 to 3 minutes until vegies are tender-crisp.
Serve rice on heated plates topped with vegies and shrimp with sauce spooned over all.
Makes 6 servings, 225 calories per serving.