This is not my original recipe. Rather, it is a written record of a recipe that was published in the May 2009 issue of the lamented Gourmet Magazine. I was frustrated when I attempted to locate the recipe last night. Somehow, a record of the recipe had been absorbed and eaten up by Conde Nast via Epicurious.com. There is not a trace of this dish online. Fortunately, I had printed out the recipe a few years ago, and was able to find the copy in the recesses of my recipe drawer. So, this is a public service to my friends and family for whom I have made this dish, to pass on. Note: I almost always increase the sauce amount by at least 50%. That means the amount of cornstarch used to thicken the sauce is also increased. —Bevi
4 to 6
soy sauce, divided
Medium dry Sherry
large shrimp, peeled and deveined
plus 2 TBLS. water, divided
red wine vinegar
plus 2 tsp. cornstarch, divided
plus 2 TBLS. vegetable oil, divided
medium onion, cut into 1-inch pieces
bell peppers, cut into 1-inch pieces (I don't use green peppers b/c no one in my family likes them)
large carrot, thinly sliced diagonally
fresh ripe pineapple, cut into 1 inch chunks (2 cups)
scallions, cut into 1-inch pieces
cloves garlic, finely chopped
1-inch piece of fresh ginger, cut into thin matchsticks
large fresh tomato, cut into 10 wedges (my addition to the original recipe)
In This Recipe
Combine 1 TBLS. soy sauce and Sherry in a bowl, then toss with the shrimp.
Stir together 1 c. water, remaining 2 TBLS. soy sauce, vinegar, sugar, and 1/4 TSP. salt in another bowl until sugar has dissolved. Reserve this sauce.
Put 1/4 c. cornstarch in a shallow bowl. Drain the shrimp, discard the marinade, then dredge shrimp in the cornstarch. Shake off excess cornstarch, and place shrimp on a plate.
Heat 1/3 c. oil in a large saute pan or wok over medium-high heat for 2 minutes. Stir fry shrimp in 2 batches so the shrimp don't touch each other. Stir for 1 minute each side, until golden, then transfer to a large platter lined with paper towels.
Stir fry onion and bell peppers for 3 minutes, then transfer to plate with shrimp.
Add 1 TBLS. oil to wok, then stir fry carrot and pineapple for 2 minutes. Transfer to plate with shrimp and onions and peppers.
Add 1 TBLS. oi to wok, lower heat, and add scallions, ginger and garlic. Stir fry for 1 minute. Then quickly add vinegar sauce to wok and stir briskly to simmer for 1 minute.
Have ready 2 tsp. cornstarch mixed in well with 2 TBLS. water. Add to the sauce and bring to a boil for 1 minute. The sauce will thicken. Return all ingredients to the wok, add the tomato wedges, and stir until all are covered in sauce. Serve on top of rice.
NOTE: I have successfully made this dish with chicken and pork. Adjust frying times as necessary to make sure these proteins are cooked through. Also, use a Dutch oven to fry the protein to contain splatter.