You won't be able to stop eating this. The sweetness is mild... not the comatose sweetness one is accustomed to at the Chinese store (which I absolutely love... that sweetness that makes you wonder why it isn't in the dessert menu).
It's quick to cook, but if you buy shrimps with their heads on, it takes a while to shell and devein them. If you get the pre-shelled deveined stuff, this is going to be a cinch. But leaving the head on the shrimp makes a big difference in the end product. I think the bulk of the shrimp flavour is left in the shrimp head.
Sauce:
2 tbsp soy sauce
2 tbsp sweetner (Splenda)
2 tbsp cooking wine or sherry
2 tbsp corn starch
1/4 cup rice wine vinegar
1/4 cup water
Stir Fry:
2 lbs shrimp
2 cups red onions, cut into chunks
2 cups green or red or yellow peppers, cut into chunks
2 cups of pineapple, chunks
2 tsp minced ginger
2 tsp minced garlic
2 tbsp oil
salt to taste
Steps:
1. Heat the oil on medium high. Add oil.
2. When hot, add ginger, garlic. Stir till fragrant.
3. Add onions, green peppers. Stir fry on high for 2 minutes.
4. Add shrimp. Stir fry till it turns pink. Turn heat to medium.
5. In a separate bowl, mix all sauce ingredients together and add to the stir fry. Stir until sauce thickens.
6. Add salt to taste. Stir thoroughly.
7. Mix in pineapple pieces. Turn off stove and let it stay on the heat so the pineapple pieces get warmed through.
Enjoy with rice/barley/noodles/shirataki noodles.
yum, yum, YUM!
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