Throwback Thursday: Sweet & Sour Shrimp Stir-Fry

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

Serves 4

• 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

Directions:

1. Toss the shrimp with 1 tbsp soy sauce and sherry in bowl and set aside.
2. Combine the pineapple juice, 2 tbsp soy sauce, balsamic vinegar, brown sugar, and cayenne pepper and mix in small bowl; set aside.
3. Mix the cornstarch and 2 tsp chicken broth in another small bowl and set aside.
4. 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.
5. Drizzle 1 tbsp oil onto the wok/saute pan and stir-fry onion for 1 minute.
6. Add garlic and red pepper and continue to stir-fry for 2 more minutes.
7. Add the cooked shrimp and pineapple to the pan with the sweet and sour sauce.
8. Stir in the cornstarch mixture until the juices become saucy and glossy.
9. Serve with steamed rice.

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