|Frozen chinese pea pods||6 Ounce, partially thawed (1 Package Of 6 Ounce)|
|Canned pineapple chunks in juice/Canned pineapple tidbits||13 Ounce, drain and reserve juice (1 Can Of 13 Ounce)|
|Chicken bouillon cube||1|
|Boiling water||1 Cup (16 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs) (Reserved Juice)|
|Soy sauce||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Canned shrimp||9 Ounce, drained, rinsed (2 Cans Of 4.5 Ounce Each)|
|Cider vinegar||2 Tablespoon|
|Rice||1 Cup (16 tbs) (Fluffy)|
Place pea pods and drained pineapple in crock pot.
In a small saucepan, stir together cornstarch and sugar.
Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan.
Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.
Gently blend sauce into pea pods and pineapple.
Cover and cook on low setting for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking'up shrimp.
Serving size: Complete recipe
Calories 1608 Calories from Fat 40
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 0.51 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1736.3 mg72.3%
Total Carbohydrates 312 g103.9%
Dietary Fiber 14 g56%
Sugars 105.8 g
Protein 76 g152.8%
Vitamin A 70.2% Vitamin C 142.6%
Calcium 12.1% Iron 28.6%
*Based on a 2000 Calorie diet