Sweet and Sour Shrimp

 

Ingredients

• 6 tablespoons chicken stock
• 3 tablespoons ketchup
• 3 tablespoons brown sugar
• 3 tablespoons pineapple juice
• 2 tablespoons rice vinegar
• 2 teaspoons soy sauce
• 3/4 teaspoon crushed red pepper flakes
• 2 teaspoons cornstarch
• 1 pound shrimp
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 tablespoons vegetable oil
• 1 cup sliced onions
• 1 cup 1-inch chunks green bell peppers
• 1 cup pineapple chunks
• Hot rice (white or brown) accompaniment

To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. 

Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. 

Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples. Cook until the sauce is thick, about 1 minute.

Remove from the heat and serve over rice.

Modified version of Emeril Lagasse's Sweet and Sour Shrimp