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1 tablespoon cornstarch
1/4 teaspoon salt
1 egg white
1 pound large shrimp, peeled and deveined
1 15 1/4-ounce can unsweetened pineapple chunks, undrained
1/3 cup water
3 tablespoons sugar
3 tbsp. ketchup
3 tablespoons cider vinegar
1 tablespoons dry sherry
2 tablespoons cornstarch
1 teaspoon dark sesame oil
1/4 teaspoon salt
1 tablespoons dark sesame oil
1/2 cup diced onion
1/3 cup diced mushrooms
1/3 cup frozen green peas
4 cups hot cooked rice

Combine first 3 ingredients in a medium bowl; stir well
with a wire whisk. Add shrimp; stir well. Cover and marinate
in refrigerator for 15 minutes. Drain pineapple, reserving 2
tablespoons of the juice. Combine reserved pineapple juice,
water and next 7 ingredients (water through salt); stir until
well blended. Set aside. Remove shrimp from bowl; discard
marinade. Heat 1 tablespoon sesame oil in a wok or large
nonstick skillet over medium-high heat. Add shrimp; stir-fry
1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add
ketchup mixture and peas; stir-fry 1 minute or until thick and
bubbly. Remove from heat; stir in pineapple. Serve over rice.