Sweet-And-Sour Shrimp

• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 egg white
• 1 pound large shrimp, peeled and deveined
• 1 (15 1/4-ounce) can unsweetened pineapple chunks, undrained
• 1/3 cup water
• 3 tablespoons sugar
• 3 tablespoons ketchup
• 3 tablespoons cider vinegar
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• 1/4 teaspoon salt
• 1 tablespoon dark sesame oil
• 1/2 cup diced onion
• 1/3 cup diced mushrooms
• 1/3 cup frozen green peas
• 4 cups hot cooked rice

1. Combine first 3 ingredients in a medium bowl; stir well with a wire whisk. Add shrimp; stir well. Cover and marinate in refrigerator 15 minutes.
2. Drain pineapple, reserving 2 tablespoons juice. Combine reserved pineapple juice, water, and next 7 ingredients (water through 1/4 teaspoon salt); stir until well-blended. Set aside.
3. Remove shrimp from bowl; discard marinade. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add shrimp; stir-fry 1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add ketchup mixture and peas; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in pineapple. Serve over rice.

cornstarch, salt, egg, shrimp, pineapple, water, sugar, ketchup, cider vinegar, sherry, cornstarch, dark sesame oil, salt, sesame oil, onion, mushrooms, frozen green peas, rice

Taken from www.myrecipes.com/recipe/sweet-and-sour-shrimp (may not work)