Yield
Makes 4 servings

Jasmine rice gives this dish a savory aroma. You can substitute long-grain and wild rice if you don't have it on hand.

How to Make It

Step 1

Peel shrimp, and devein, if desired.

Step 2

Whisk together sherry and 2 teaspoons cornstarch in a medium bowl; add shrimp, coating well. Chill 30 minutes, turning occasionally.

Step 3

Heat 2 teaspoons vegetable oil in a large nonstick skillet or wok at medium-high 2 minutes. Add ginger and next 3 ingredients; cook 1 minute or until tender. Remove vegetables from skillet; discard ginger.

Step 4

Remove shrimp from marinade, discarding marinade.

Step 5

Heat remaining 1 teaspoon vegetable oil in skillet; add shrimp, and cook, stirring often, 2 minutes or until shrimp turn pink. Return vegetables to skillet; stir in pineapple juice and next 3 ingredients.

Step 6

Stir together 2 tablespoons water and remaining 4 teaspoons cornstarch; add to shrimp mixture. Bring to a boil; cook, stirring constantly, 1 minute or until thickened. Serve over rice. Prep: 40 min., Chill: 30 min., Cook: 6 min.

Step 7

*Most of the cholesterol comes from shrimp. But they're also low in saturated fat, which makes them a nutritious, heart-healthy choice.

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