Chinese Sweet & Sour Shrimp

Serves 4

1 pound large shrimp in shells
¼ teaspoon freshly ground pepper
¼ teaspoon salt

Sweet & sour sauce:
                                    1 teaspoon cornstarch
                                    1 tablespoon sugar
                                    3 tablespoons white vinegar
                                    3 tablespoons ketchup
                                    2 tablespoon soy sauce
                                    4 tablespoons chicken broth
                                    1 teaspoon sesame oil

3 tablespoons cooking oil
1 tablespoon chopped garlic
½ tablespoon shredded ginger
1 (4-ounce) jar maraschino cherries, drained
1 cup pineapple cubes (3/4-inch)
2 tablespoons cilantro leaves

Garnish: 1pound baby bok choy, cut in quarters lengthwise and blanched with 1 tablespoon cooking oil

To Prepare Ahead:

Shell, devein and rinse shrimp. Drain thoroughly. Sprinkle with pepper and salt. Mix well.
Combine sweet and sour sauce ingredients in a small saucepan

To Cook:

Bring sweet and sour sauce to a boil over high heat, while stirring. Remove and cover.
Heat 3 tablespoons oil in a wok over high heat. Add garlic, ginger, and shrimp. Stir-fry for 1 minute. Add cherries and pineapple. Continue to stir for 1 more minute.
Pour sweet and sour sauce into the wok. Mix well. Remove to a serving platter. Place cilantro on top. Arrange blanched baby bok choy around the edges of the serving platter.

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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