Page 179 - 2016TOHCookbook

FieryDragon Stir-Fry
Dole
INGREDIENTS
Serves 4
1 (20-ounce) can Dole pineapple chunks
1⁄3 cup plus 1 tablespoon reduced-sodium soy sauce
2 tablespoons cornstarch
3⁄4 to 1 teaspoon red pepper flakes
3⁄4 teaspoon garlic powder
1⁄2 cup water
1 pound fresh or thawed frozen shrimp, peeled and deveined 2 tablespoons vegetable oil
1 (16-ounce) package frozen Asian vegetable medley
1 teaspoon minced fresh ginger
4 cups steamed white or brown rice
PREPARATION
1. Drain the pineapple, reserving 1⁄4 cup of the juice. In a bowl, stir together the reserved pineapple juice, 1⁄3 cup of the soy sauce, 1 tablespoon of the cornstarch, the red pepper flakes, garlic powder and 1⁄2 cup water. Set aside.
2. In another bowl, combine the shrimp with the remaining 1 tablespoon each soy sauce and cornstarch. Heat the oil in a wok or large skillet over high heat. Add the shrimp and stir-fry 2 minutes; transfer to a plate. Add the frozen vegetables and ginger and stir-fry 4 minutes.
3. Pour in the soy sauce mixture and shrimp. Cook, stirring constantly, until the sauce boils and thickens, about 1 minute. Stir in the pineapple chunks and heat through. Serve over rice.
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