Sweet And Sour Prawns
|Canned pineapple chunks in syrup||8 1⁄4 Ounce (Dole Brand)|
|Vegetable oil||2 Tablespoon|
|Medium shrimp||3⁄4 Pound, peeled and deveined|
|Carrot||1 , cut diagonally in thin slices (Dole Brand)|
|Green bell pepper||1 Small, seeded and chunked (Dole Brand)|
|Lychee||1 Can (10 oz), drained|
|White vinegar||2 Tablespoon|
|Soy sauce||1 1⁄2 Tablespoon|
|Chopped crystallized ginger||1 Tablespoon|
|Hot cooked rice||3 Cup (48 tbs)|
Heat wok or skillet until hot.
Add oil, swirling to coat sides.
Add shrimp; stir-fry 1 to 2 minutes until shrimp are opaque.
Add carrot, bell pepper, lychee and pineapple.
Stir-fry for about 2 minutes.
Add reserved pineapple syrup, vinegar, catsup, soy sauce and ginger.
Cook, stirring, for 1 minute.
Blend cornstarch with water in cup.
Add to wok.
Cook, stirring, until sauce boils and thickens.