Stir-fries are great for a quick week-night meal. You can combine so many different flavors, which means endless ideas. This particular stir-fry was my first attempt as making a sweet and sour sauce. I apologize for the photo quality, it was from my early days of blogging and taking food photos. It reminds me how far I have come and how much further I can go. So, for a healthier dinner, try this tasty sweet and sour dish.
- 1 lb shrimp (peeled and deveined)
- 1 tbsp soy sauce
- 1 tbsp dry sherry (white wine works as well)
- 1 white onion (sliced into strips)
- 1 red bell pepper (sliced into strips)
- 8 oz canned pineapple chunks
- 1 tbsp minced garlic
- 2 tsp cornstarch
- 2 tsp chicken broth
- 3 tbsp peanut or vegetable Oil
- 1/4 cup pineapple juice (from can)
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp Brown Sugar
- 1/2 tsp Cayenne pepper
- Toss the shrimp with 1 tbsp soy sauce and sherry in bowl and set aside.
- Combine the pineapple juice, 2 tbsp soy sauce, balsamic vinegar, brown sugar, and cayenne pepper and mix in small bowl; set aside.
- Mix the cornstarch and 2 tsp chicken broth in another small bowl and set aside.
- Drizzle 2 tbsp oil onto wok/saute pan and stir-fry the shrimp for about 2-3 minutes. Transfer to a bowl and set aside.
- Drizzle 1 tbsp oil onto the wok/saute pan and stir-fry onion for 1 minute.
- Add garlic and red pepper and continue to stir-fry for 2 more minutes.
- Add the cooked shrimp and pineapple to the pan with the sweet and sour sauce.
- Stir in the cornstarch mixture until the juices become saucy and glossy.
- Serve with steamed rice.