Friday, April 8, 2011

Sweet and Sour Shrimp

This dish was so good. The ingredient list is not as bad as it looks. It actually consists of many basic ingredients that you probably already have. The preperation and cook time is both easy and fast. This afternoon I will eat leftovers for lunch. Yum!

6 tablespoons chicken stock or water
3 tablespoons ketchup
1-2 tablespoons sugar
3 tablespoons pineapple or orange juice
2 tablespoons vinegar (I used a mild vinegar)
3 to 4 teaspoons soy sauce
1 teaspoon crushed red pepper flakes, divided
2 teaspoons cornstarch
1 pound shrimp
2 teaspoons minced ginger (I used ginger paste)
2 teaspoons minced garlic (4 large cloves)
2 tablespoons vegetable oil
1 cup 1-inch chunks onions
1 cup 1-inch chunks green bell peppers
1 cup pineapple chunks
1 bunch thinly sliced green onions
salt and black pepper

To make the sauce, in a bowl, combine 4 tablespoons of stock (or water), the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock (or water) and stir to dissolve. Set aside.
In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/2 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink. Remove from the pan.

Add the onions and peppers and stir-fry until crisp-tender. (Add another tablespoon of oil if needed) Season with a dash of salt and some black pepper. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples and green onions. Cook until the sauce is thick, about 1 minute. Remove from the heat and serve over rice.
Source: adapted from Emeril Lagasse and recommended by my cousin Hind
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