Sweet and Sour Shrimp Stir-Fry

  • Servings: 4


1 6-ounce can of pineapple juice (3/4 cup)
3 tablespoons sugar
3 tablespoons rice vinegar
2 tablespoons tomato paste
1 tablespoon low sodium soy sauce
2 dashes hot sauce (we used Sriracha)
1 tablespoon corn starch
3 teaspoons vegetable oil divided
1 ½ pounds medium uncooked shrimp, peeled and deveined
1 tablespoon freshly grated ginger
2 medium garlic cloves minced
1 ½ cups thinly sliced carrots
1 cup ½ inch diced onion
1 medium green bell pepper sliced into ¼ inch strips and each strip cut in half (about 1 ¼ cups total)
1 cup fresh pineapple, cut into 1 inch cubes (or canned if fresh is not available)
1 8-ounce can water chestnuts, drained
¼ cup roasted peanuts
Cooked white rice, for serving



For Full Recipe Details Go Here: http://www.afamilyfeast.com/sweet-and-sour-shrimp-stir-fry/