Pineapple Shrimp Stir Fry
Ingreadient
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1 (8 ounce) can pineapple chunks in juice
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½ cup soy sauce
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¼ cup rice vinegar
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2 tablespoons sesame oil
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1 tablespoon minced fresh garlic
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1 tablespoon grated fresh ginger
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1 teaspoon fish sauce (Optional)
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¼ teaspoon dried red pepper flakes
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2 tablespoons avocado oil (or other neutral oil)
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1 medium red onion, cut into 1-inch chunks
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1 medium orange bell pepper, cut into 1-inch chunks
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1 medium red bell pepper, cut into 1-inch chunks
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4 cups broccoli florets
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1 pound large shrimp, peeled and deveined
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2 tablespoons cornstarch
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2 tablespoons chopped cashews, or to taste (Optional)
Direction
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Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
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Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
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Heat a 12-inch nonstick skillet or wok over medium heat. Add avocado oil to the hot wok and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
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Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
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Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
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Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.
