I've said it before and I'll say it again: stir-fries are great. They are wonderful for using up random leftovers and creating something out of what can sometimes seem like a bunch of misfit ingredients. This week I was back in the kitchen and I have truly loved it. I had mentioned to my brother that I was planning on making this shrimp stir-fry and he was excited because he loves anything with shrimp in it. The dish was simple and easy to make and had a nice taste to it. I would say it is definitely more sweet than it is sour, thanks to the pineapple juice and chunks. Considering that I like my food a little spicy I might consider adding a sprinkling of red chili pepper flakes.
When I was preparing it I only realized at the end that I forgot to add cornstarch to thicken the sauce before adding it to the stir-fry, causing it to be more liquidy than the recipe called for. I didn't mind that so much because the rice absorbed the extra juices. I also got to feed some to my friend who came over during the week to teach me how to knit. Not only did we have a delicious lunch but I knit my very own scarf that day. I was quite proud and showing it off to all of my family members. Now I have so many new ideas of what I would like to make and I will be splitting my free time between the kitchen and the knitting.
Sweet and Sour Shrimp Stir-Fry
- 1 can pineapple tidbits (juice drained and set aside)
- 100 ml ketchup
- 100 ml white wine vinegar
- 1 tbsp brown sugar
- 1 tbsp corn starch
- 1 medium onion, chopped
- 3-4 cloves garlic, chopped
- 2 bell peppers, chopped
- 2 stalks celery, chopped
- 1 zucchini, choppped
- 3-4 green onions, chopped
- 400 g (about 30) frozen shrimp, thawed
- Olive oil
- Salt and pepper
- Combine the ketchup, white wine vinegar, reserved pineapple juice, brown sugar, and corn starch. Adjust sauce to your liking by adding a little more sugar or vinegar to make sweeter or more sour.
- In a large skillet, heat up the oil over medium heat and saute the chopped onions until transluscent, about 3-5 minutes.
- Add the garlic and saute for another 30 seconds-1 minute, or until it is fragrant.
- Add the chopped bell peppers, celery, and zucchini and continue to cook until the vegetables soften, about 5 minutes.
- Add the green onions and shrimp to the skillet. Pour the sauce over top and mix in thoroughly so that all of the ingredients and evenly coated. Remove from the heat and serve on its own or over some rice.