Revised 2015 Dec 02
10 ounces pineapple, chunks in juice
3 tablespoons orange juice
1 1/2 tablespoons red wine vinegar
1/2 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
-- Vegetables --
1 tablespoon coconut oil
1 teaspoon sesame oil
1/2 tablespoon sesame seeds
1 1/2 cups carrot, thinly sliced
1 cup pea pod
-- Shrimp --
1/2 pound shrimp, peeled and deveined
Drain pineapple reserving 1/4 cup juice. Set pineapple aside.
Mix the pineapple juice and all other sauce ingredients. Set sauce aside.
In a 10" skillet heat sesame oil and 1/2 Tb of the coconut oil to medium high; add sesame seed and cook for 1 minute.Stirring constantly add carrots and cook for 2 minutes, add pea pods and cook for another 2 to 3 minutes or until the vegies are crisp tender. Remove from the skillet and keep warm.
Put the shrimp into the skillet adding more oil if required. Cook for one minute then turn and cook until the shrimp just begin to turn pink (about another minute). Add the sauce and stir until slightly thickened, about 1 minutes. Stirring constantly return the vegies to the pan and then add the pineapple. Continue to cook until all of the ingredients are heated through.
Serve immediately over rice.
Social network sharing provided by