1 6 ounce package frozen Chinese pea pods, partially thawed
1 13 ounce can juice pack pineapple chunks or tidbits; drain and reserve juice
2 tablespoons cornstarch
3 tablespoons granulated 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 ounce cans shrimp, rinsed and drained
2 tablespoons cider vinegar
fluffy rice
Place pea pods and drained pineapple in crockpot. In a small saucepan, stir together 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 cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on low setting for 4 to 6 hours. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice. 4 to 5 servings.
Crockpot Index | Recipe Index | Home