Sweet and sour chinese stir-fry

5 servings

Ingredients

Quantity Ingredient
1 can Pineapple chunks packed in unsweetened pineapple juice, drained, reserving juice
¾ cup Cold water
¼ cup Lemon juice
¼ cup Soy sauce
3 tablespoons Cornstarch
3 tablespoons Light brown sugar, firmly packed
⅛ teaspoon Ground ginger
PAM Pump All-Natural Non-Aerosol Cooking Spray
1 Sweet red pepper, cut into chunks
1 cup Broccoli florets
½ cup Sliced carrots
1 pounds Medium shrimp, peeled and deveined
1 can Sliced water chestnuts, drained (8 oz)

Directions

In a medium bowl, combine reserved pineapple juice, water, lemon juice, soy sauce, cornstarch, sugar and ginger; set aside. Spray the bottom of a 12" skillet with PAM; heat over medium heat until hot.

Add red pepper, broccoli, and carrots, saute until slightly tender, about 5 minutes. Add shrimp and pineapple; saute over low heat until shrimp is pink, about 6-8 minutes. Add juice mixture and chestnuts; heat to a boil. Reduce heat and simmer until sauce becomes thick, about 5-8 minutes, stirring occasionally. Serve over rice.

Submitted By MICHAEL ORCHEKOWSKI On 08-14-95

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