Tonight, I made this colorful stir-fry dish for dinner. The prep time was about 15 minutes and the cooking time was about 10 minutes. So in just under 30 minutes I had dinner ready and on the table. It was very pretty to look at and tasted equally pleasing. I loved the sweet tang of the pineapples alongside the spicy pepper flakes, garlic, and onion. It made for a meal that was fun for the taste buds!

©EverydayCookingAdventures 2013

The one and only change in the recipe I made was to use canned pineapple instead of fresh. I actually bought and cut up a whole, fresh pineapple last week but alas it was all gobbled up by the time I found this recipe.The proportions were perfect for two people but you could easily double it to make enough for four. I definitely recommend this easy wok meal. Here’s my shrimp stir-fry: #bonappetit

©EverydayCookingAdventures 2013

Spicy Shrimp with Pineapple and Bok Choy

Bon Appétit, October 2001
Yield: Makes 2-3 servings

Ingredients

• 1 1/2 tablespoons soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1/2 tablespoon honey
• 1/2 tablespoon cornstarch
• 1 teaspoons sesame oil
• 2 teaspoons vegetable oil
• 1/2 pound uncooked large shrimp, peeled, deveined
• 2 large garlic cloves, finely chopped
• 3/4 tablespoon finely chopped peeled fresh ginger
• couple shakes of dried crushed red pepper
• 1/2 large red bell pepper, sliced
• 3 baby bok choy, trimmed, cut crosswise into 1/2-inch-wide strips
• 3/4 cup cubes fresh peeled pineapple
• 3 green onions, thinly sliced

Directions:
1. Blend first 5 ingredients in small bowl. Set aside until step 4.

2. Heat wok or large nonstick skillet over medium-high heat. Add 2 teaspoons vegetable oil; tilt to coat. Add shrimp, garlic, ginger, and crushed pepper. Stir-fry 2 minutes; transfer mixture to bowl.

3. Add 2 teaspoons vegetable oil to same wok or skillet. Add bell pepper; stir-fry 2 minutes. Add bok choy and stir until wilted, about 1 minute. Add pineapple, onions, and shrimp mixture. Stir-fry until shrimp are just opaque in center, about 2 minutes.

4. Stir soy mixture and add; cook until juices thicken, about 1 minute.