But the rest is fantastic! I recommend fresh pineapple, it really does make a difference. I also recommend increasing the garlic and hot pepper flakes. But then I always recommend increasing them. I'm fun like that.
Sweet and Sour Shrimp
Recipe courtesy Emeril Lagasse, Food Network 2003
* 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 (use more!)
* 2 teaspoons cornstarch
* 1 pound shrimp
* 2 teaspoons minced ginger
* 2 teaspoons minced garlic (use more!)
* 2 tablespoons peanut or vegetable oil
* 1 cup thinly sliced onions
* 1 cup 1-inch chunks green bell peppers
* 1 cup pineapple chunks
* 6 tablespoons thinly sliced green onions
* Hot white rice, accompaniment
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.
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. Remove from the pan. 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,
Remove from the heat and serve over rice.