Real Recipes From Real Home Cooks ®

sweet and sour shrimp vegetable stir fry

a recipe by
Dennis Purcell
Ann Arbor, MI

I know, shrimp doesn't sound very vegetarian, so on the nights we have vegetarian company I substitute portabella mushrooms instead. I also use corn starch sometimes to thicken the sauce and sometimes use gluten free soy sauce to change the sauce flavor a little or add some additional pineapple juice to make it a little more sweet and sour flavor.

serves 4-6
prep time 45 Min
cook time 20 Min
method Pan Fry

Ingredients For sweet and sour shrimp vegetable stir fry

  • 1 lb
    medium size shrimp (uncooked)
  • 1 lg
    sweet onion cut into 1 inch squares
  • 2 md
    green, yellow, orange, red peppers 1 inch squares
  • 2 md
    hot peppers, your choice small pieces (optional)
  • 8 oz
    shiitake,oyster,straw (any mushroom mix)
  • 8 oz
    chinese pea pods
  • 20 oz
    can pineapple chunks (keep juice)
  • 8 oz
    orange juice
  • 2 md
    limes juiced
  • 4 lg
    portabella muxhrooms (optional)
  • 2 Tbsp
    corn starch (optional)
  • 2 c
    brown rice, raw

How To Make sweet and sour shrimp vegetable stir fry

  • 1
    Start 2 cups of brown rice (or your choice) ahead of time. I use an "Aroma" rice cooker which takes about 2 hours for brown rice. Perfect rice every time.
  • 2
    Mix the lime, orange, pineapple juices together heat and thicken if you choose to. You can also add more pineapple juice if desired or add some soy or Tamara sauce to taste.
  • 3
    In a hot wok, add oil of your choice. Cook the shrimp until pink and done put into a separate large bowl. Cook each vegetable separately until they are just warm but not done to be soft. Add each cooked vegetable into the bowl.
  • 4
    Heat the pineapple chunks in the wok. Add the juices to the pineapples chunks and then the rest of the cooked vegetables. Stir to re-heat.