Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Stella Fong and Lily Loh
Recipe by Cooking Light May 1996

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Recipe Summary

Yield:
4 servings (serving size: 1 cup shrimp mixture and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a medium bowl; stir well with a wire whisk. Add shrimp; stir well. Cover and marinate in refrigerator 15 minutes.

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  • Drain pineapple, reserving 2 tablespoons juice. Combine reserved pineapple juice, water, and next 7 ingredients (water through 1/4 teaspoon salt); stir until well-blended. Set aside.

  • Remove shrimp from bowl; discard marinade. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add shrimp; stir-fry 1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add ketchup mixture and peas; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in pineapple. Serve over rice.

Nutrition Facts

508 calories; calories from fat 11%; fat 6.4g; saturated fat 1g; mono fat 2g; poly fat 2.5g; protein 23.5g; carbohydrates 87.2g; fiber 2.2g; cholesterol 129mg; iron 4.7mg; sodium 582mg; calcium 88mg.
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