Light,
simple, and super tasty, this little stir-fry for two is as flavorful as it is
easy to put together. Like any stir-fry, it cooks in minutes and delivers rich
sweet-and-sour taste—with a touch of spice—and a little glossy finish
that's kind of pretty.
Note: If fresh pineapple is available, go for that. You can use canned, but nothing beats the real fruit. Cut it into small cubes for easy eating.
Serves 2
Ingredients
For the Sauce
- 1/3 cup
chicken broth
- 2 tbsp soy
sauce
- 2 tbsp rice vinegar
- 1 tbsp
white sugar
- 2 tsp
sambal oelek (ground fresh chile paste)
- 1 tbsp
peanut oil
- 1 garlic
clove, finely chopped
- 1/2-inch
piece of ginger, peeled and finely chopped
For the Stir-Fry
- 6 tsp water
- 2 tsp
cornstarch
- 2 tbsp
peanut oil, divided
- 1/2 lb small-medium
shrimp (36-40 count), shelled and deveined
- sea salt
- freshly
ground black pepper
- 2
scallions, white and green parts thinly sliced and separated
- 2 Thai
chiles, thinly sliced
- 1/3 cup
chopped green bell pepper
- 1 cup small
pineapple chunks
- 1 cup
cooked white rice, for serving
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Stir-Fry Ingredients |
Preparation
For the Sauce
- Whisk the
chicken broth, soy sauce, vinegar, sugar, and sambal oelek in a small bowl.
- Heat a wok
over medium-high heat and add the peanut oil. Add the garlic and ginger and
stir-fry 35-40 seconds. Add the broth mixture and simmer 2 minutes. (Reduce the
heat if the mixture comes to a hard boil.)
- Transfer
the sauce to a bowl and set aside. Do not wipe out the wok.
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Mixed Stir-Fry Sauce Ingredients |
|
Garlic and Ginger |
|
Sauce Added |
For the Stir-Fry
- Whisk the
water and cornstarch in a small bowl until the cornstarch is completely
dissolved.
- Re-heat the
wok over medium-high heat and add 1 tablespoon of peanut oil, swirling to coat.
- Season the shrimp with salt and pepper and stir-fry until just cooked through, about
3 minutes. Transfer to a bowl.
- Add the
remaining 1 tablespoon of oil to the wok. Add the white parts of the scallions,
chiles, and bell pepper and stir-fry 3 minutes.
- Add the
pineapple chunks and stir-fry 2 minutes.
- Return the shrimp
to the wok and stir in the reserved sauce. Simmer 1 minute.
- Re-whisk
the cornstarch mixture and add to the wok. Stir well until the sauce is
slightly thickened, 1-2 minutes.
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Shrimp Beginning to Stir-Fry |
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Stir-Fried Shrimp |
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Vegetables Beginning to Stir-Fry |
|
Pineapple Added |
|
Shrimp and Sauce Added |
To serve, divide the rice between 2 shallow bowls. Divide the shrimp mixture on top and sprinkle the green parts of the scallions over all.
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Shrimp and Pineapple Stir-Fry |
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