Man this hit the spot! Stir fried veggies and shrimp in a deliciously sweet and sour sauce! This came together quickly and it was made all in one pan (or wok!).
Here’s what you need:
1 can 20 oz can pineapple chunks packed in juice ( don’t drain)
2 T cornstarch
3 T rice vinegar
1 T honey
1 T lower sodium soy sauce
1/2 t garlic powder
1/8 t ground ginger
1T olive oil
1 t sesame oil
3 cups broccoli florets (or snow peas)
1 small onion chopped
1 red bell pepper chopped
1 lb fresh raw shrimp, peeled, deveined and tails removed (rinsed and drained well)
1/4 t each salt and pepper
optional garnishes: red pepper flakes, toasted sesame seeds and sliced green onion
Drain the juice from the can of pineapple into a small bowl. Whisk in the cornstarch. Add the vinegar, honey, soy sauce, garlic and ginger. Mix well and set aside.
Heat up a large wok or skillet and add the olive oil. Add the chopped vegetables and drizzle on the sesame oil. Stir fry on high heat for a couple of minutes, then add 1/4 cup water and continue to stir fry on medium high heat until the vegetables are crisp tender. Add the shrimp and salt and pepper. Stir and cook on medium high to high heat to quickly cook the shrimp. When the shrimp is cooked, stir in the pineapple chunks and the sauce mixture. It will thicken quickly. Remove from heat and serve with cauliflower rice, or rice of your choice. Yummy!
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