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Prep time
45 minutes
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Cook time
30 minutes
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Serves
4 to 6
Author Notes
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. PS - Almost 2 years after posting this recipe, I recently read Save Me the Plums, by Ruth Reichl. She chronicles the woeful tale of the loss of gourmet.com. NB - I have made this dish with chicken and pork, treated like the shrimp but with longer frying time, successfully. I cut the pork or chicken into 2-inch chunks or pieces. —Bevi
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Ingredients
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3 tablespoons
soy sauce, divided
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1 tablespoon
Medium dry Sherry
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1 pound
large shrimp, peeled and deveined
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1 cup
plus 2 TBLS. water, divided
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1/3 cup
sugar
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1/3 cup
red wine vinegar
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1/4 cup
plus 2 tsp. cornstarch, divided
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1/3 cup
plus 2 TBLS. vegetable oil, divided
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1
medium onion, cut into 1-inch pieces
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2
bell peppers, cut into 1-inch pieces (I don't use green peppers b/c no one in my family likes them)
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1
large carrot, thinly sliced diagonally
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1/2 pound
fresh ripe pineapple, cut into 1 inch chunks (2 cups)
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4
scallions, cut into 1-inch pieces
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3
cloves garlic, finely chopped
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1
1-inch piece of fresh ginger, cut into thin matchsticks
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1
large fresh tomato, cut into 10 wedges (my addition to the original recipe)
Directions
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Combine 1 TBLS. soy sauce and Sherry in a bowl, then toss with the shrimp.
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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.
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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.
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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.
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Stir fry onion and bell peppers for 3 minutes, then transfer to plate with shrimp.
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Add 1 TBLS. oil to wok, then stir fry carrot and pineapple for 2 minutes. Transfer to plate with shrimp and onions and peppers.
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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.
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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.
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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.
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