1 pound large raw shrimp, shelled and deveined
1/2 cup lychees
3/4 cup pineapple chunks
1 small red bell pepper, cut into 1-inch chunks
2 tablespoons cooking oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1/2 small onions, diced
Marinade:
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
1/4 teaspoon salt
Sweet and Sour Sauce:
1/3 cup distilled white vinegar
1/5 cup packed brown sugar
1/4 cup ketchup
1/4 cup water
1 tablespoon cornstarch
2 teaspoon soy sauce
1 teaspoon chili garlic sauce
|
Combine marinade ingredients in a bowl. Add shrimp and stir to coat. Let
stand for 10 minutes.
Combine sauce ingredients in a small pan and set aside.
Place a wok over high hear until hot. Add oil, swirling to coat sides. Add
ginger, garlic, and onion; cook, stirring, for 30 seconds. Add Shrimp and
stir-fry until they turn pink, 2 to 3 minutes.
.Add sauce over medium-high heat, stirring, until sauce boils and thickens,
and shrimp are well glazed. Stir in lychees, pineapple chunks, and bell
pepper. Reduce heat and simmer for 1 minute.
Note: lychees are an Asian fruit. You can buy them canned at most Asian food markets. |