Sweet and sour chinese stir-fry
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pineapple chunks packed in unsweetened pineapple juice, drained, reserving juice |
| ¾ | cup | Cold water |
| ¼ | cup | Lemon juice |
| ¼ | cup | Soy sauce |
| 3 | tablespoons | Cornstarch |
| 3 | tablespoons | Light brown sugar, firmly packed |
| ⅛ | teaspoon | Ground ginger |
| PAM Pump All-Natural Non-Aerosol Cooking Spray | ||
| 1 | Sweet red pepper, cut into chunks | |
| 1 | cup | Broccoli florets |
| ½ | cup | Sliced carrots |
| 1 | pounds | Medium shrimp, peeled and deveined |
| 1 | can | Sliced water chestnuts, drained (8 oz) |
Directions
In a medium bowl, combine reserved pineapple juice, water, lemon juice, soy sauce, cornstarch, sugar and ginger; set aside. Spray the bottom of a 12" skillet with PAM; heat over medium heat until hot.
Add red pepper, broccoli, and carrots, saute until slightly tender, about 5 minutes. Add shrimp and pineapple; saute over low heat until shrimp is pink, about 6-8 minutes. Add juice mixture and chestnuts; heat to a boil. Reduce heat and simmer until sauce becomes thick, about 5-8 minutes, stirring occasionally. Serve over rice.
Submitted By MICHAEL ORCHEKOWSKI On 08-14-95