Thursday, February 11, 2010

Real Weeknight Dinners: Pineapple Shrimp Stirfry

This is another easy one for busy days & post-work dinners!

Serves "us" -- i.e. two hungry adults and a toddler :)

1 c uncooked rice (we used white long-grain rice)
1 lb pre-cooked shrimp
1 red onion
8oz pre-sliced mushrooms
3 stalks of celery
1/2 can crushed pineapple (or use more....the other half can goes to toddler food in our house)
1/2 cup peanuts (I used roasted, lightly salted because that's what we had -- add them to the pan earlier if yours aren't roasted already)
ground ginger
soy sauce
sesame seeds
peanut oil
rice wine vinegar (optional)

1. Get the rice started according to the directions on the package -- mine said to simmer it for 15 minutes in boiling water and then let it sit for 5 minutes.

2. Heat some peanut oil in a frying pan while you chop the onion. Allow the onion to soften in the oil while you chop the celery. Add the celery and then the mushrooms and then the peanuts.

3. If the shrimp is tail-on, pull the tails off as you add it to the pan. Sprinkle in the ginger, soy sauce, and sesame seeds. If the shrimp seems a little too strong, add a dash of the rice wine vinegar.

4. Add the pineapple in the last five minutes or so, allowing the juices to release from the fruit and thicken. If it seems like there is too much liquid, a pinch or two of cornstarch will help.

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