Ingredients
-
3/4
-
3
-
1
-
2
-
2
-
1
-
1
-
1
-
1 1/2
-
1
-
2
-
1
-
2
-
-
Directions
Sweet and Sour Shrimp (Or Chicken), I usually double the sauce in this recipe and I like to add carrots, too
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Steps
|
1
Done
|
Combine Shrimp and 2 Tablespoons of the Cornstarch in Bag; Shake to Coat. |
|
2
Done
|
Drain Pineapple, Reserving Juice (about 1/2 Cup). |
|
3
Done
|
Stir Remaining 1 Tablespoon Cornstarch Into Reserved Juice Until Smooth. |
|
4
Done
|
Stir in Tomato Paste, Vinegar, Honey, Soy and Sesame Oil Until Blended. |
|
5
Done
|
Heat 1 Tablespoon of the Vegetable Oil in Nonstick Skillet Over Medium-High Heat. |
|
6
Done
|
Add the Shrimp and Cook For About 3 Minutes or Until Cooked Through. |
|
7
Done
|
Drain on Paper Toweling. |
|
8
Done
|
Heat Remaining Oil in Skillet. |
|
9
Done
|
Add Sweet Peppers; Stir-Fry 6 Minutes. |
|
10
Done
|
Add Onion, Garlic, Ginger; Stir-Fry 1 Minute. |
|
11
Done
|
Stir Tomato Mixture Into Skillet. |
|
12
Done
|
Bring to Boiling. |
|
13
Done
|
Add Shrimp and Pineapple; Heat Through. |
|
14
Done
|
Serve Over Rice. |
|
15
Done
|
Garnish With Slivered Green Onion, If You Wish. |
