Shrimp and Pineapple Stir-Fry

Ingredients

For 4 servings

• •0.25 tasse pineapple juice
• •0.25 tasse hoisin sauce
• •0.25 tasse low-sodium soy sauce
• •1 c. à soupe sherry
• •1 c. à soupe cornstarch
• •2 c. à soupe vegetable oil
• •2 c. à café sesame oil
• •1 lb large shrimp, peeled and deveined
• •2 tasse pineapple chunks, fresh or canned
• •1 medium red bell pepper, cored and sliced vertically
• •1 medium onion, vertically sliced
• •0.5 tasse snow peas
• •2 c. à café minced garlic
• •0.25 c. à café crushed red pepper flakes, or more to taste
• •2 medium scallions, sliced diagonally
• •1 c. à café sesame seeds

Method

1. 1.Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
2. 2.Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
3. 3.Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
4. 4.Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
5. 5.Serve immediately, garnished with scallions and sesame seeds.