- 1 pound large shrimp, fresh or frozen
- 1 egg white
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 15-oz can pineapple chunks in juice, undrained
- 1/3 cup water
- 3 tablespoons sugar
- 4 tablespoons ketchup
- 4 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 1 cup frozen or canned green peas
- calories (1/4 of recipe): 295
- fat 8 g
- satfat 1 g
- sodium 562 mg
- cholesterol 168 mg
How to Make It
Prep time: 15 minutes
Marinating time: 1 hour
Cooking time: 6 minutes
Peel and devein (or thaw) shrimp; remove tails if you like. In a bowl, combine egg white, 1 tablespoon cornstarch, and salt. Pour over shrimp, stir, and refrigerate 1 hour.
Drain the pineapple; reserve 2 tablespoons of juice, and place chunks in a bowl. In a separate bowl, combine reserved juice, water, sugar, remaining tablespoon of cornstarch, ketchup, and cider vinegar. Stir well.
Remove shrimp from egg-white mixture; drain well. Heat oil in a wok or heavy skillet over medium-high heat. Add shrimp and stir-fry 2 minutes, or until pink. Add ketchup mixture and peas; cook 2 to 3 minutes, until sauce is thickened and bubbly. Stir in pineapple. Serve hot over rice.
How kids can help: Measure and stir sauce ingredients; measure peas.