sweet and sour Shrimp vegetable stir fry
By
Dennis Purcell
@mrpie
1
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.
Ingredients
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1 lbmedium size shrimp (uncooked)
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1 largesweet onion cut into 1 inch squares
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2 mediumgreen, yellow, orange, red peppers 1 inch squares
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2 mediumhot peppers, your choice small pieces (optional)
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8 ozshiitake,oyster,straw (any mushroom mix)
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8 ozchinese pea pods
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20 ozcan pineapple chunks (keep juice)
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8 ozorange juice
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2 mediumlimes juiced
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4 largeportabella muxhrooms (optional)
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2 Tbspcorn starch (optional)
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2 cbrown rice, raw
How to Make sweet and sour Shrimp vegetable stir fry
- 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.
- 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.
- 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.
- 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.
About sweet and sour Shrimp vegetable stir fry
Course/Dish: Seafood
Main Ingredient: Vegetable
Regional Style: Asian
Other Tags: Quick & Easy, Healthy
Hashtags: #gluten-free, #vege-tarian
