Pineapple-Shrimp Stir-Fry
Description
This pineapple-shrimp stir fry cooks in just 10 minutes and delivers a rainbow of deliciousness on your plate.
Ingredients
•
1 (8 ounce) can pineapple chunks in juice
•
1/2 cup soy sauce
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1/4 cup rice vinegar
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2 tablespoons sesame oil
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1 tablespoon minced fresh garlic
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1 tablespoon grated fresh ginger
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1 teaspoon fish sauce
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1/4 teaspoon dried red pepper flakes
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2 tablespoons avocado oil
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1 medium red onion, cut into 1-inch chunks
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1 medium orange bell pepper, cut into 1-inch chunks
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1 medium red bell pepper, cut into 1-inch chunks
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4 cups broccoli florets
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1 pound large shrimp, peeled and deveined
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2 tablespoons cornstarch
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2 tablespoons chopped cashews, or to taste
Directions
1
Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
2
Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
3
Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
4
Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
5
Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
6
Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.