Sweet And Sour Shrimp (Or Chicken) - cooking recipe

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)
Preparation
    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.

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