Sweet and Sour Shrimp

4 servings
  • 6 tablespoons chicken stock or water
  • 3 tablespoons ketchup
  • 3 tablespoons sugar
  • 3 tablespoons pineapple or orange juice
  • 2 tablespoons vinegar
  • 2 teaspoons soy sauce
  • 3/4 teaspoon crushed red pepper flakes
  • 2 teaspoons cornstarch
  • 1 pound shrimp
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons peanut or vegetable oil
  • 1 cup thinly sliced onions
  • 1 cup 1-inch chunks green bell peppers
  • 1 cup pineapple chunks
  • 12 maraschino cherries
  • 6 tablespoons thinly sliced green onions
  • Hot white rice, accompaniment
  • To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

  • In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

  • In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

  • Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.

  • Remove from the heat and serve over rice.

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