Island Shrimp

 

I’m back at my friend Sue Ellen’s.  A little bit of Aloha.  We had this with pina coladas.

  • 4 tsp oil
  • ½ red onion, chopped
  • 3 thin slices fresh ginger
  • 1 cup cut carrots
  • ½ bunch green onions, sliced
  • 2 garlic cloves, peeled and minced
  • 1 cup broccoli florettes
  • 1 pound raw peeled and deveined shrimp
  • 1 cup cut zucchini
  • 1 cup canned pineapple chunks
  • 1 cup whole cherry tomatoes
  • ¼ cup teriyaki sauce
  • ¼ cup pineapple juice
  • ¼ cup water
  • 2 tsp cornstarch
  • Cooked rice

Heat up 2 tsp oil in a nonstick wok over high heat.  When oil is hot, add onion, ginger and carrots. Stir fry 3 minutes.  Add green onions, garlic, and broccoli and stir fry another 3 minutes.  Turn vegetables out into a large serving bowl.  Heat the 1 tsp oil in the wok.  Pick out the ginger slices and toss them back into the wok.  When the oil is sizzling, add the shrimp and stir fry until they turn pink.  Pick out and discard ginger, turn cooked shrimp out into the vegetable bowl.   Heat the remaining 1 tsp oil in the wok and add the zucchini.  Stir fry 1 minute.  Add pineapple and tomatoes. While they are stir frying, blend teriyaki sauce, pineapple juice, water and cornstarch.  Add sauce mixture, pineapple and tomatoes to the wok and stir until sauce thickens.  Turn mixture into the vegetable bowl and toss all ingredients.  Serve with cooked rice.  Makes 6 servings.

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