Monday, October 3, 2011

Sweet & Sour Shrimp Stir-Fry

Recipe Adapted From:
Pampered Chef Casual Cooking Cookbook


1/3 cup ketchup
3 tbsp soy sauce
2 tbsp packed brown sugar
1 tbsp white vinegar
4 tsp cornstarch
1 20oz can pineapple chunks in juice, un-drained
8oz fresh snow pea pods, trimmed, cut diagonally in half (2 cups)
3 plum tomatoes, cut into wedges
2 tsp vegetable oil
2 garlic cloves, pressed
1 lb frozen, cooked medium shrimp, thawed, rinsed and tails removed
4 cups cooked rice


Combine ketchup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended.

Drain pineapple, reserving juice. Measure ½ cup reserved pineapple juice; add to ketchup mixture and set aside. (Discard any remaining juice.)

Trim pea pods and cut diagonally in half. Cut tomatoes into wedges.

Heat oil in a stir-fry skillet over medium-high heat until hot. Add pea pods and garlic; stir-fry 1 minute. Reduce heat to medium, stir ketchup mixture and add to skillet. Bring to a boil. Cook and stir 1 minute until thickened. Add pineapple and shrimp, toss to heat thoroughly. Removed from heat; gently stir in tomatoes.

Serve over rice.

Notes & Tips:
I substituted rice vinegar for the white vinegar and sesame oil for the vegetable oil. If you really enjoy Asian food, you really should get the rice vinegar and sesame oil, it makes it tastes so much more "authentic".

Nutrition Facts:
Serves 4
Calories 520, Fat 5g, Carbs 87g, Protein 30g, Fiber 4g

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