Ingredients
2
tbsp unseasoned rice vinegar
2
tsp oriental sesame oil
1
pound uncooked large shrimp, peeled, deveined
4
large garlic cloves, finely chopped
1
1/2 tbsp finely chopped peeled fresh ginger
1/4
tsp dried crushed red pepper
1
large red bell pepper, sliced
6
baby bok choy, trimmed, cut crosswise into 1/2-inch-wide strips
1
1/2 cups 3/4-inch cubes fresh peeled pineapple
6
green onions, thinly sliced
Directions
1.
Blend first 5 ingredients in small bowl. Heat wok or large nonstick skillet over medium-high heat 1 minute. Add 2 teaspoons vegetable oil; tilt to coat. Add shrimp, garlic, ginger, and crushed pepper. Stir-fry 2 minutes; transfer mixture to bowl. Add 2 teaspoons vegetable oil to same wok or skillet. Add bell pepper; stir-fry 2 minutes. Add bok choy and stir until wilted, about 1 minute. Add pineapple, onions, and shrimp mixture. Stir-fry until shrimp are just opaque in center, about 2 minutes. Stir soy mixture and add; cook until juices thicken, about 1 minute.
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