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    Sweet and Sour Shrimp

    Source of Recipe

    food network
    6 tablespoons chicken stock or water
    3 tablespoons ketchup
    3 tablespoons sugar
    3 tablespoons pineapple or orange juice
    2 tablespoons vinegar
    2 teaspoons soy sauce
    3/4 teaspoon crushed red pepper flakes
    2 teaspoons cornstarch
    1 pound shrimp
    2 teaspoons minced ginger
    2 teaspoons minced garlic
    2 tablespoons peanut or vegetable oil
    1 cup thinly sliced onions
    1 cup 1-inch chunks green bell peppers
    1 cup pineapple chunks
    12 maraschino cherries
    6 tablespoons thinly sliced green onions
    Hot white rice, accompaniment

    To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
    In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

    In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

    Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.

    Remove from the heat and serve over rice.




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