Ingredients
2
teaspoons orange-pineapple juice
2
teaspoons cornstarch
1/4
cup orange-pineapple juice
1
tablespoon sugar
1
tablespoon Chinese fermented black beans, rinsed, drained and coarsely chopped
3
tablespoons rice vinegar
2
tablespoons soy sauce
2
teaspoons sesame oil
2
small red chilies, seeded and chopped
3/4
pound fresh or frozen (thawed) uncooked large shrimp, peeled and deveined
2
medium green onions, sliced (2 tablespoons)
Preparation
Mix 2 teaspoons orange-pineapple juice and the cornstarch; set aside.
Mix 1/4 cup orange-pineapple juice, the sugar, black beans, vinegar, soy sauce, sesame oil and chilies in 10-inch skillet or wok; heat to boiling. Add shrimp; stir-fry 3 to 5 minutes or until shrimp are pink and firm.
Stir in cornstarch mixture. Cook and stir about 30 seconds or until thickened. Stir in onions.
