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Categories:
pineapple oil shrimp carrot green pepper white vinegar catsup soy sauce candied ginger cornstarch rice
Viewed: 35 - Published at: 8 years agoIngredients
- 1 (8 1/4 oz.) can pineapple
- 2 Tbsp. oil
- 3/4 lb. medium shrimp
- 1 small carrot, cut
- 1 small green pepper, chunked
- 2 Tbsp. white vinegar
- 2 Tbsp. catsup
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. candied ginger
- 1 Tbsp. cornstarch
- hot fluffy rice
Method
- Drain pineapple and reserve juice.
- Heat wok or skillet until hot.
- Add oil, swirling to coat sides.
- Add shrimp.
- Stir-fry 1 to 2 minutes until shrimp just turns pink.
- Add carrots, green pepper and pineapple.
- Cook and toss about 2 minutes.
- Add reserved pineapple syrup, vinegar, catsup, soy sauce and ginger.
- Cook, stirring for 1 minute.
