Sweet-And Sour Shrimp
1 6 oz pkg frozen Chinese pea pods -- partially thawed
1 13 oz can pineapple chunks in juice
2 tablespoons cornstarch
3 tablespoons sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 4 1/2 oz can shrimp -- rinsed and drained
2 tablespoons cider vinegar
Serves 4 to 5
Place pea pods and drained pineapple in Crock-Pot. In a small saucepan, stir t ogether cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and c ook sauce for about 1 minute or until thickened and transparent. gently blend sauce into pea pods and pineapple. cover and cook on Low for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.