1 (8-ounce) can pineapple chunks in juice
1 teaspoon cornstarch
3 tablespoons chili sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon garlic powder
2 teaspoons sesame or vegetable oil
1 medium-size green pepper, coarsely chopped
1/2 medium onion, sliced
3/4 pound peeled and deveined medium-size fresh shrimp
Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, cornstarch, and next 3 ingredients; set aside.
Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until hot. Add green pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Add shrimp; stir-fry 2 to 3 minutes or until shrimp turns pink.
Stir cornstarch mixture and pineapple chunks into shrimp mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Serve immediately.
Yield: 4 servings.
Baked Wonton Crisps
Combine 1 1/2 teaspoons sesame or vegetable oil with 1 1/2 teaspoons water; brush evenly over 12 wonton skins on a baking sheet. Sprinkle 1 1/2 teaspoons sesame seeds and 1/4 teaspoon salt evenly over wonton skins. Bake at 400 degrees for 5 minutes or until lightly browned and crisp.
Yield: 4 servings (serving size: 3 crisps).
Recipes found in Cooking Light 5 Ingredient 15 Minute Cookbook.
From my experience: The recipe calls for 1 green bell pepper, but I already had broccoli and a yellow bell pepper cut up. I say use whatever vegetables you have available. Frozen vegetables would work too. It is important, though, to make the sauce and put it to the side, because corn starch needs time work its thickening magic - don't avoid that step. I used the P.F. Chang's Sweet Chili Sauce (and actually some Chick File Polonesian Sauce since I didn't have enough), where it called for chili sauce. This recipe turned out pretty good for stir-fry made at home. The pineapple juice gives it a sweet taste, which appeals to me definitely! Next time save your leftover take-out condiments, and use it in another recipe. Enjoy!