A tropical shrimp and pineapple stir-fry with lots of vegetables and a sweet and spicy sauce. Cue the ukulele and you can be on an island in thirty minutes.
Author: Lucy Brewer
1 1/2cupschopped fresh pineapple
1lb.peeled and deveined shrimp
2stalksbok choychopped into 1-inch pieces
4-5stalksasparaguschopped into 1-inch pieces
2carrotssliced into 1/4-inch pieces
1cupfresh sugar snap peas
Whisk together sauce ingredients and set aside.
Heat 2 teaspoons sesame oil and 1/2 tablespoon vegetable oil in large non-stick skillet on medium-high until shimmering hot.
Add pineapple to skillet and stir-fry until lightly browned. Remove pineapple to a bowl. Add shrimp and garlic to skillet. Cook 1-2 minutes, stirring frequently. Remove shrimp and garlic to the bowl with pineapple.
Add remaining oil to skillet and heat until shimmering. Add bell pepper, bok choy, asparagus, carrots, and sugar snap peas to skillet. Cook 2 minutes, stirring frequently. Add pineapple and shrimp back to skillet. Add green onions. Add sauce.
Stir to blend and cook about thirty seconds then remove all to bowl and serve over rice.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.