Shrimp Stir-Fry with Pineapple, Pepper & Bacon
Easy shrimp stir-fry is smoky and sweet with just a touch of heat, and a unique combination of pineapple, pepper & bacon
Servings: 4
Ingredients
Sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons Shaoxing rice wine or white wine, dry Marsala or dry sherry
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons water
- 2 teaspoons cornstarch
Stir-Fry
- 2 ounces thick-cut bacon cut into ½-inch pieces
- 1 large bell pepper (red or green) chopped
- 12 ounces peeled and deveined raw shrimp 21-25 count
- 1 bunch scallions cut into 1-inch pieces (I used less, so adjust to your taste)
- 1 tablespoon minced peeled fresh ginger
- ¼ teaspoon crushed red pepper
- 1½ cups chopped fresh pineapple 1-inch pieces
Instructions
- Combine chili sauce, rice wine (or white wine, Marsala or sherry), tamari (or soy sauce), water and cornstarch in a small bowl. Set next to the stove.
- Cook bacon in a large flat-bottom wok or large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add bell pepper to the drippings in the pan and cook, stirring, for 1 minute.
- Add shrimp, scallions, ginger and crushed red pepper; cook, stirring, until the shrimp are cooked through, about 2 minutes.
- Stir the reserved sauce and add to the pan along with pineapple and the bacon. Cook, stirring, until the sauce thickens slightly, about 1 minute more.
Notes
The Shaoxing rice wine is a nutty Chinese spirit made from glutinous rice that adds complex flavor to simple stir-fries and braised meat. Look for it in Asian food markets or in the international aisle of large grocery stores.