Description
Recipe from PocketChangeGourmet.com
Ingredients
Scale
- 13 ounces 41-60 cooked frozen shrimp
- 1 packet Sun-Bird Sweet & Sour Seasoning Mix
- 1/2 green bell pepper, julienned
- 3 large carrots, julienned
- 1/4 cup + 1 tablespoon corn starch
- 1 3/4 cups water
- 2 tablespoon soy sauce
- 2 tablespoon cooking oil
- 1/4 cup sugar
- 1/4 cup catsup
- 1 1/2 cups grilled fresh pineapple, chunked
- 1 package of bread pockets
Instructions
- In a large bowl mix together 1/4 cup of corn starch, 1/4 cup water and 2 tablespoon soy sauce and add shrimp.
- Let them marinade for 5 minutes and remove.
- Heat oil in a skillet or wok over medium high heat.
- Stir fry shrimp to brown, remove from pan and set aside.
- Add carrots and green bell peppers and stir fry until just tender.
- Combine 1 tablespoon corn starch, sugar, catsup and 1 1/2 cups water, stir well and add to pan.
- Cook until it starts to thicken.
- Add shrimp and grilled pineapple and heat through.
- Prep Time: 10 minutes
- Cook Time: 12 minutes