• Ingredients: 41
  • Serves: 4

Spicy shrimp with pineapple and bok choy with soy sauce, unseasoned rice vinegar, honey, cornstarch, oriental sesame oil, vegetable oil, uncooked large shrimp, peeled, deveined, large garlic cloves, finely chopped, finely chopped peeled fresh ginger, dried crushed red pepper, large red bell pepper, sliced, baby bok choy, trimmed, cut crosswise into 1/2-inch-wide strips, 3/4-inch cubes fresh peeled pineapple, green onions, thinly sliced.

Ingredients

  • 3 tbsps. soy sauce
  • 2 tbsps. unseasoned rice vinegar
  • 1 tbsp. honey
  • 1 tbsp. cornstarch
  • 2 tsps. oriental sesame oil
  • 4 tsps. vegetable oil
  • 1 lb. uncooked large shrimp, peeled, deveined
  • 4 large garlic cloves, finely chopped
  • 1 1/2 tbsps. finely chopped peeled fresh ginger
  • 1/4 tsp. dried crushed red pepper
  • 1 large red bell pepper, sliced
  • 6 baby bok choy, trimmed, cut crosswise into 1/2-inch-wide strips
  • 1 1/2 cups 3/4-inch cubes fresh peeled pineapple
  • 6 green onions, thinly sliced

Sauce

Chicken

Tuna

Directions

  1. Step 1 Blend first 5 ingredients in small bowl. Heat wok or large nonstick skillet over medium-high heat 1 minute.
  2. Step 2 Add 2 teaspoons vegetable oil; tilt to coat. Add shrimp, garlic, ginger, and crushed pepper. Stir-fry 2 minutes; transfer mixture to bowl.

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  3. Step 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.

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  4. Step 4 Add pineapple, onions, and shrimp mixture. Stir-fry until shrimp are just opaque in center, about 2 minutes.

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