vrijdag 22 november 2013

Sweet & Sour Shrimp (Kopie)

•3/4 lb peeled, deveined fresh shrimp
•1 medium green pepper
•½ medium onion
•1 can pineapple chunks in juice
•1 tsp cornstarch
•3 Tbsp chili sauce
•1 Tbsp light soy sauce
•½ tsp garlic powder
•2 tsp oil

Drain pineapple over medium bowl to catch juice. Mix cornstarch, chili sauce, soy sauce, and garlic powder into juice. Set aside. Chop pepper into medium-sized chunks and slice onion, before adding to oil in a large skillet over medium heat. Stir-fry 2 to 3 minutes. Add shrimp, cook an additional 3 minutes or until shrimp turn pink. Stir juice mixture and pineapple chunks into shrimp and vegetables and cook, stirring constantly, until sauce thickens and bubbles. Serve over rice (not included in WW point count).

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