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.
Sweet and Sour Shrimp Stir-Fry
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.