|Raw shrimp||2 Pound|
|Cooking oil||3 Tablespoon|
|Garlic||1 Clove (5 gm) (Small Clove)|
|Canned pineapple chunks||20 Ounce (1 Can)|
|Slivered candied ginger||2 Tablespoon|
|Green pepper||1 , slivered|
|Celery||1⁄2 Cup (8 tbs), sliced thin on the diagonal|
|Vinegar||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Cornstarch||2 1⁄2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
|Bananas||2 , baked|
Shell, clean and wash shrimp.
Heat oil in large heavy skillet.
Add garlic and shrimp and cook gently and stir until shrimp are pink, about 5 minutes.
Add pineapple chunks and juice, ginger, green pepper, celery, vinegar, brown sugar, monosodium glutamate and soy sauce.
Cook and stir over low heat about 2 minutes.
Measure cold water and add cornstarch.
Stir until smooth and blended and add to shrimp mixture gradually, stirring constantly.
Bring mixture to boiling, stirring constantly, and boil 1 minute.