Sweet And Sour Shrimp With Pineapple From The Long Lamented Gourmet.Com

• 3 tablespoons soy sauce, divided
• 1 tablespoon Medium dry Sherry
• 1 pound large shrimp, peeled and deveined
• 1 cup plus 2 TBLS. water, divided
• 1/3 cup sugar
• 1/3 cup red wine vinegar
• 1/4 cup plus 2 tsp. cornstarch, divided
• 1/3 cup plus 2 TBLS. vegetable oil, divided
• 1 medium onion, cut into 1-inch pieces
• 2 bell peppers, cut into 1-inch pieces (I don't use green peppers b/c no one in my family likes them)
• 1 large carrot, thinly sliced diagonally
• 1/2 pound fresh ripe pineapple, cut into 1 inch chunks (2 cups)
• 4 scallions, cut into 1-inch pieces
• 3 cloves garlic, finely chopped
• 1 1-inch piece of fresh ginger, cut into thin matchsticks
• 1 large fresh tomato, cut into 10 wedges (my addition to the original recipe)

1. Combine 1 TBLS. soy sauce and Sherry in a bowl, then toss with the shrimp.
2. Stir together 1 c. water, remaining 2 TBLS. soy sauce, vinegar, sugar, and 1/4 TSP. salt in another bowl until sugar has dissolved. Reserve this sauce.
3. Put 1/4 c. cornstarch in a shallow bowl. Drain the shrimp, discard the marinade, then dredge shrimp in the cornstarch. Shake off excess cornstarch, and place shrimp on a plate.
4. Heat 1/3 c. oil in a large saute pan or wok over medium-high heat for 2 minutes. Stir fry shrimp in 2 batches so the shrimp don't touch each other. Stir for 1 minute each side, until golden, then transfer to a large platter lined with paper towels.
5. Stir fry onion and bell peppers for 3 minutes, then transfer to plate with shrimp.
6. Add 1 TBLS. oil to wok, then stir fry carrot and pineapple for 2 minutes. Transfer to plate with shrimp and onions and peppers.
7. Add 1 TBLS. oi to wok, lower heat, and add scallions, ginger and garlic. Stir fry for 1 minute. Then quickly add vinegar sauce to wok and stir briskly to simmer for 1 minute.
8. Have ready 2 tsp. cornstarch mixed in well with 2 TBLS. water. Add to the sauce and bring to a boil for 1 minute. The sauce will thicken. Return all ingredients to the wok, add the tomato wedges, and stir until all are covered in sauce. Serve on top of rice.
9. NOTE: I have successfully made this dish with chicken and pork. Adjust frying times as necessary to make sure these proteins are cooked through. Also, use a Dutch oven to fry the protein to contain splatter.

soy sauce, sherry, shrimp, water, sugar, red wine vinegar, cornstarch, vegetable oil, onion, bell peppers, carrot, fresh ripe pineapple, scallions, garlic, ginger, tomato

Taken from food52.com/recipes/73049-sweet-and-sour-shrimp-with-pineapple-from-the-long-lamented-gourmet-com (may not work)