Ingredients
4
4 servings
- •0.25 cup pineapple juice
- •0.25 cup hoisin sauce
- •0.25 cup low-sodium soy sauce
- •1 tablespoon sherry
- •1 tablespoon cornstarch
- •2 tablespoons vegetable oil
- •2 teaspoons sesame oil
- •1 pound large shrimp, peeled and deveined
- •2 cups pineapple chunks, fresh or canned
- •1 medium red bell pepper, cored and sliced vertically
- •1 medium onion, vertically sliced
- •0.5 cup snow peas
- •2 teaspoons minced garlic
- •0.25 teaspoon crushed red pepper flakes, or more to taste
- •2 medium scallions, sliced diagonally
- •1 teaspoon sesame seeds
Instructions
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 306
- Carbohydrate: 30g
- Fat: 11g
- Fiber: 3g
- Protein: 22g
- Sugar: 17g
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