One of the best ways to save money is to make your own instead of ordering take out. Stir Fry is an excellent way to experience “chinese food” without paying the price. We love Sweet and Sour Shrimp, you could use chicken as well. The biggest chore in this recipe is cutting everything up. The actual cooking takes no time at all!
6 tablespoons chicken stock or water
3 tablespoons ketchup
3 tablespoons sugar
3 tablespoons pineapple or orange juice
2 tablespoons vinegar
2 teaspoons soy sauce
3/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1 pound shrimp
2 teaspoons minced ginger
2 teaspoons minced garlic
2 tablespoons peanut or vegetable oil
1 cup thinly sliced onions
1 cup 1-inch chunks green bell peppers
1 cup pineapple chunks
12 maraschino cherries
6 tablespoons thinly sliced green onions
Hot white rice, accompaniment
This is a recipe from Emeril Lagasse
To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
While you are cooking the rice
In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes.
Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes.
Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
Remove from the heat and serve over rice.