sweet and sour Shrimp vegetable stir fry

Dennis Purcell


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.

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45 Min
20 Min
Pan Fry


1 lb
medium size shrimp (uncooked)
1 large
sweet onion cut into 1 inch squares
2 medium
green, yellow, orange, red peppers 1 inch squares
2 medium
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 medium
limes juiced
4 large
portabella muxhrooms (optional)
2 Tbsp
corn starch (optional)
2 c
brown rice, raw

How to Make sweet and sour Shrimp vegetable stir fry


  • 1Start 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.
  • 2Mix 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.
  • 3In 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.
  • 4Heat 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.

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About sweet and sour Shrimp vegetable stir fry

Course/Dish: Seafood
Main Ingredient: Vegetable
Regional Style: Asian
Other Tags: Quick & Easy, Healthy