Sweet-And Sour Shrimp
1 6 oz pkg frozen Chinese pea pods -- partially thawed 1 13 oz can pineapple chunks in juice 2 tablespoons cornstarch 3 tablespoons sugar 1 chicken bouillon cube 1 cup boiling wate...
Ingredients
- 16 oz pkg frozen chinese pea pods -- partially thawed
- 113 oz can pineapple chunks in juice
- 2tablespooncornstarch
- 3tablespoonsugar
- 1chicken bouillon cube
- 1cupboiling water
- 1/2cupreserved pineapple juice
- 2teaspoonsoy sauce
Directions
- 1
1 6 oz pkg frozen Chinese pea pods -- partially thawed 1 13 oz can pineapple chunks in juice 2 tablespoons cornstarch 3 tablespoons sugar 1
- 2
In a small saucepan, stir t ogether cornstarch and sugar
- 3
Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan
- 4
Bring to a boil, stirring, and c ook sauce for about 1 minute or until thickened and transparent
- 5
gently blend sauce into pea pods and pineapple
- 6
cover and cook on Low for 5 to 6 hours
- 7
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp
- 8
Serve over hot rice.