Shrimp Stir-Fry with Green Pepper, Pineapple & Bacon

By sandy_h

From Eating Well March 2019

Shaoxing rice wine is a nutty Chinese spirit made from glutinous rice that adds complex flavor to simple stir-fries and braised meat. Look for it in Asian food markets or in the international aisle of large grocery stores.

Ingredients

• 2 Tablespoons sweet chili sauce
• 2 Tablespoon Shaoxing rice wine or dry sherry
• 2 Tablespoons reduced-sodium tamari
• 2 Tablespoons water
• 2 teaspoons cornstarch
• 2 oz thick-cut bacon, cut into 1/2-inch pieces
• 1 large green bell pepper, chopped
• 12 oz peeled and deveined raw shrimp (21-25 count)
• 1 bunch scallions, cut into 1-inch pieces
• 1 Tablespoon minced peeled fresh ginger
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups chopped fresh pineapple (1-inch pieces)

Preparation

Step 1

Combine chili sauce, rice wine (or sherry), tamari, water, and cornstarch in a small bowl. Set next to the stove.

Cook bacon in a large flat-bottom wok or large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.

Add bell pepper to the drippings in the pan and cook, stirring, for 1 minute. Add shrimp, scallions, ginger, and crushed red pepper; cook, stirring, until the shrimp are cooked through, about 2 minutes. Stir the reserved sauce and add to the pan along with pineapple and the bacon. Cook, stirring, until the sauce thickens slightly, about 1 minute more.