Sweet and Sour Shrimp1/4 teaspoon salt 1 egg white 1 pound large shrimp, peeled and deveined 1 15 1/4-ounce can unsweetened pineapple chunks, undrained 1/3 cup water 3 tablespoons sugar 3 tbsp. ketchup 3 tablespoons cider vinegar 1 tablespoons dry sherry 2 tablespoons cornstarch 1 teaspoon dark sesame oil 1/4 teaspoon salt 1 tablespoons dark sesame oil 1/2 cup diced onion 1/3 cup diced mushrooms 1/3 cup frozen green peas 4 cups hot cooked rice Combine first 3 ingredients in a medium bowl; stir well with a wire whisk. Add shrimp; stir well. Cover and marinate in refrigerator for 15 minutes. Drain pineapple, reserving 2 tablespoons of the juice. Combine reserved pineapple juice, water and next 7 ingredients (water through salt); stir until well blended. Set aside. Remove shrimp from bowl; discard marinade. Heat 1 tablespoon sesame oil in a wok or large nonstick skillet over medium-high heat. Add shrimp; stir-fry 1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add ketchup mixture and peas; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in pineapple. Serve over rice. Back to Chicken and/or other Meat Index Back to the Archive Index |
