Prep time: 20 min
Ready in: 32- 40 min
Serves: 4
Ingredients:
1 lb. shrimp- shelled, deveined, halved lengthwise
1 (8 1/4 oz.) can pineapple chunks
2 tsp. cornstarch
3 T. soy sauce
2 T. cooking oil
1 tsp. ginger- grated
8 green onions- sliced into 1 1/2" pieces
1 (8 oz.) can water chestnuts- drained, sliced
8 green onions- sliced into 1 1/2" pieces
1 (8 oz.) can water chestnuts- drained, sliced
Rice- for serving
Directions:
- Drain pineapple, reserving liquid
- Blend reserved pineapple liquid into cornstarch
- Stir in soy sauce and set aside
- Preheat wok over high heat and add oil
- Stir fry ginger in hot oil for 30 seconds
- Add green onion and stir fry 1 min
- Add water chestnuts
- Stir fry 1 min more
- Remove green onion and water chestnuts
- Add more oil, if necessary
- Add shrimp to hot wok and stir fry until shrimp are done, about 7- 8 min
- Add soy sauce mixture to shrimp and stir
- Cook and stir until thickened and bubbly
- Stir in pineapple, green onion, and water chestnuts
- Cover and cook 2 min
- Serve at once, over rice
*Meghan found recipe here
Directions:
- Drain pineapple, reserving liquid
- Blend reserved pineapple liquid into cornstarch
- Stir in soy sauce and set aside
- Preheat wok over high heat and add oil
- Stir fry ginger in hot oil for 30 seconds
- Add green onion and stir fry 1 min
- Add water chestnuts
- Stir fry 1 min more
- Remove green onion and water chestnuts
- Add more oil, if necessary
- Add shrimp to hot wok and stir fry until shrimp are done, about 7- 8 min
- Add soy sauce mixture to shrimp and stir
- Cook and stir until thickened and bubbly
- Stir in pineapple, green onion, and water chestnuts
- Cover and cook 2 min
- Serve at once, over rice
*Meghan found recipe here
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