Sweet & Sour Shrimp Stir Fry

Ingredients

• 8 oz canned drained pineapple tidbits
• Cooking spray
• 12 oz (340g) frozen shrimp, thawed, patted dry*
• 1/4 tsp black pepper
• 1 cup carrots, cut into matchsticks (1 medium carrot)
• 1 red bell pepper, cut in long slivers
• 1 green bell pepper, cut in long slivers
• 1/2 cup pineapple juice (from tidbits)
• 2 tbsp water
• 1 tbsp rice vinegar
• 1 tbsp sodium reduced soy sauce (Chinatown)
• 1 tbsp packed brown sugar
• 1 1/2 tbsp cornstarch
• toasted sesame seeds for garnish, optional

Cooked rice or rice noodles (not calculated and will need to be added in)

Directions

1. Drain the pineapple tidbits, set aside 1/2 cup of the pineapple juice

2. Spray a wok or large skillet with cooking spray. Place the pan on the stove top over medium high heat. Once the pan is hot, add the shrimp, sprinkle with pepper and cook for 1 minute.

3. Add shredded carrots and slivered bell peppers. Cook 2-3 minutes, or until the shrimp is pink and fully cooked and the vegetables are crisp tender.

4. In a small bowl place the corn starch and pineapple juice, using a fork, mix well, add in the water, rice vinegar, Chinatown soy sauce and brown sugar. Mix well again making sure all the corn starch has dissolved.

5. Add the sauce mixture and the pineapple tidbits to the wok and cook for an additional 7-9 minutes. The sauce should be nicely thickened, if too thick, add some additional water or pineapple juice.

6. Serve over cooked rice or rice noodles and sprinkle with sesame seeds, if desired.

Makes 4 servings, each serving has approximately 153 calories, 154mg sodium and 41.6g carbohydrates with the ingredients used.

*used Marina del Rey wild caught Argentinian raw shrimp (100g = 120mg sodium)

This recipe could also be used with pork or chicken in place of the shrimp.

Original recipe found at mealplanningmommies.com; modified, rewritten and adapted for low sodium.