Lakin/Thompson Recipes

Sweet and Sour Sauce Ingredients

1. 1/2 cup honey
2. 1/3 cup rice vinegar
3. 1 1/4 tablespoon soy sauce
4. 3 tbsp pineapple juice
5. 3 tbsp tomato paste

Stir Fry Ingredients

1. 1 pound shrimp peeled and deveined ( jumbo )
2. 2/3 cup red bell pepper (diced)
3. 2/3 cup green bell pepper (diced)
4. 1 cup zucchini ¼-inch slices
5. 1/4 tsp black pepper
6. 1/4 tsp sea salt
7. 2 tablespoons vegetable oil ( 1 + 1 )
8. 1 teaspoon sesame oil
9. 2 teaspoons minced garlic
10. 1 teaspoon minced ginger
11. 1 cup pineapple chunks
12. 1 tablespoon cornstarch
13. 2 tablespoons water
14. 1 tablespoon sliced green onion
15. ¼ teaspoon sesame seeds

Preparation

1. In a bowl , mix honey, rice vinegar, soy sauce, pineapple juice and tomato paste with a wisk .
2. Combine dried shrimp with salt and pepper in a medium bowl.
3. Add 1 tablespoon vegetable oil and sesame oil to a large skillet and heat over medium-high .
4. Add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 45 seconds. Place shrimp to a new plate.
5. Add another tablespoon of vegetable oil to the pan, add the bell pepper and zucchini and Stir-fry for 2- 2.5 minutes.
6. Add in the garlic and ginger, stir-fry for 30 seconds, then add Pineapple chunks and fry for 30 more seconds.
7. Pour in the sweet and sour sauce, stir and cook until simmering 1 1/2 - 2 minutes.
8. Whisk the cornstarch and water, then gradually add it to the center of the pan. Stir constantly until the sauce is thickened ( about 30 seconds.)
9. Add the cooked shrimp, mix well and cook until shrimp is warm, 2 - 3 minutes.
10. Serve with sprinkled green onions and sesame seeds.

Notes

"Serve with coconut rice"