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Sweet and Sour Shrimp
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1 package (6 ounces) | frozen Chinese pea pods, partially thawed |
1 can (13 ounces) | juice pack pineapple chunks or tidbits, (drain and reserve juice) |
2 tablespoons | cornstarch |
3 tablespoons | sugar |
1 | chicken bouillon cube |
Fluffy Rice | |
1 Cup | Boiling Water |
1/2 Cup | Reserved Pineapple Juice |
2 Teaspoons | Soy Sauce |
1/2 Teaspoon | Ground Ginger |
2 Cans (4 1/2 oz each) | shrimp, rinsed and drained |
2 tablespoons | cider vinegar |
Place pea pods and drained pineapple in stoneware. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and Ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on low for 5 to 6 hours. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
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