LibreRecipes

Spicy Shrimp with Pineapple and Bok Choy

Rating

Serve with white rice to soak up the juices. A bottle of Gewürztraminer would pair nicely with the spiciness of the shrimp.

3 tablespoons soy sauce

2 tablespoons unseasoned rice vinegar

1 tablespoon honey

1 tablespoon cornstarch

2 teaspoons oriental sesame oil

4 teaspoons vegetable oil

1 pound uncooked large shrimp, peeled, deveined

4 large garlic cloves, finely chopped

1 1/2 tablespoons finely chopped peeled fresh ginger

1/4 teaspoon dried crushed red pepper

1 large red bell pepper, sliced

6 baby bok choy, trimmed, cut crosswise into 1/2-inch-wide strips

1 1/2 cups 3/4-inch cubes fresh peeled pineapple

6 green onions, thinly sliced

Blend first 5 ingredients in small bowl. Heat wok or large nonstick skillet over medium-high heat 1 minute. Add 2 teaspoons vegetable oil; tilt to coat. Add shrimp, garlic, ginger, and crushed pepper. Stir-fry 2 minutes; transfer mixture to bowl. Add 2 teaspoons vegetable oil to same wok or skillet. Add bell pepper; stir-fry 2 minutes. Add bok choy and stir until wilted, about 1 minute. Add pineapple, onions, and shrimp mixture. Stir-fry until shrimp are just opaque in center, about 2 minutes. Stir soy mixture and add; cook until juices thicken, about 1 minute.