The delicate sweet flavor of pineapple goes well with shrimp. Serve with Basic Scented Rice (page 80).
20 large fresh shrimp, peeled and deveined
½ green bell pepper
½ red bell pepper
⅓ cup rice vinegar
¼ cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
½ cup water
2 teaspoons cornstarch mixed with 4 teaspoons water
½ cup pineapple chunks
2 tablespoons oil for stir-frying
Rinse the shrimp in warm water and pat dry with paper towels. Wash the peppers, remove the seeds, and cut into cubes.
In a small saucepan, combine the rice vinegar, brown sugar, ketchup, soy sauce, and water, and bring to a boil.
Stir in the cornstarch-and-water mixture, stirring vigorously to thicken. Add the pineapple and peppers. Turn the heat to low and keep the sauce warm while stir-frying the shrimp.
Add oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry briefly until they are cooked. Remove from the wok.
Pour the sauce over the shrimp and serve hot.
Daily Rice Bowl
Rice is so important in southern China that the phrase for eating includes the word “rice.” And instead of saying hello, people greet each other by asking, “Have you eaten yet?”