Serve with white rice to soak up the juices. A bottle of Gewürztraminer would pair nicely with the spiciness of the shrimp.
Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
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.
Nutrition Per Serving
Per serving: calories
237; total fat
8 g; saturated fat
1 g; cholesterol
161 mg
#### Nutritional analysis provided by Bon Appétit
