Saturday, June 21, 2008

Fruit and Veggie dinner

Sweet and Sour Shrimp and Veggies
(adapted from

  • 1 12 oz bag frozen stir fry veggie blend
  • 1 1/2 tablespoons vegetable oil
  • 1 onion, chopped into large pieces
  • 4 carrots, chopped into large but thin pieces
  • 2 cloves garlic, minced (or garlic powder)
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 cup pineapple juice
  • 4 tablespoons rice wine vinegar
  • 1/3 teaspoon cayenne (or more to your tastes)
  • 1/2 lb shrimp, peeled and deveined (about twenty or so 26-30 count shrimp)(I use salad shrimp from Sam's Club; it's already cooked and cheaper for more)
  • 1 1/2-2 tablespoons cornstarch
  • water
  • 1 can pineapple slices (as little or as much as you like)
  1. Saute carrots in vegetable oil over medium heat for 3 minutes. Add garlic and onion, cooking for another few minutes.
  2. Add juice, vinegar, soy sauce, brown sugar, and cayenne.
  3. Add shrimp and vegetables and pineapple, cooking until heated through and simmering.
  4. Mix cornstarch and water, (a couple T water), and add to the simmering mixture, stirring frequently until thickened.
  5. Serve over rice.
This is a quick, tasty meal. I make it a habit to always have a bag of stir-fry ready veggie mix in my freezer. This sauce would of course work well with chicken too!

No comments: