Ingredients:
3/4 lb shrimp, shelled and deveined
3 tablespoons cornstarch
1 (8 ounce) cans pineapple chunks, packed in juice
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon oriental sesame oil
1 1/2 tablespoons vegetable oil
1 sweet red peppers, cored, seeded and cut in 3/4 inch cubes
2 green onions, cut in slivers
1 garlic cloves, chopped
2 teaspoons grated fresh ginger
cooked rice (optional)
Directions:
Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
Drain pineapple, reserving juice (about 1/2 cup).
Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
Add the shrimp and cook for about 3 minutes or until cooked through.
Drain on paper toweling.
Heat remaining oil in skillet.
Add sweet peppers; stir-fry 6 minutes.
Add onion, garlic, ginger; stir-fry 1 minute.
Stir tomato mixture into skillet.
Bring to boiling.
Add shrimp and pineapple; heat through.
Serve over rice.
Garnish with slivered green onion, if you wish.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.