FOOD FRIDAY
According to ChefGrace, today is LIGHT....here we go !!

Sweet-and-Sour Shrimp with Pineapple
1 Tbsp cornstarch
1/3 cup water
1/4 cup canned reduced-sodium chicken broth
1/4 cup soy sauce
1/4 cup rice vinegar
3 Tbsp dry sherry
1 1/2 Tbsp sugar
1/2 tsp crushed red pepper flakes
2 Tbsp vegetable oil
1 lb large raw shrimp, shelled and deveined
1 medium red bell pepper, chopped
3 whole scallions, cut into 2-inch lengths
1/2 ripe pineapple, peeled, cored, and cut into 1-inch cubes
3 garlic cloves

In a small bowl, sprinkle cornstarch over 1/3 cup water; whisk to dissolve. Add broth, soy sauce, vinegar, sherry, sugar, and red pepper flakes. Mix well; reserve.

Heat 1 Tbsp of the oil in a nonstick skillet over high heat. Add shrimp and stir-fry until opaque, about 2 minutes. With slotted spoon, transfer to plate.

Add remaining 1 Tbsp oil to the skillet and reduce heat to medium-high. Add bell pepper and stir until it begins to soften, about 1 minute. Add scallions and stir until they begin to wilt, about 1 minute. Add pineapple and cook, stirring occasionally, until heated completely through, about 2 minutes. Stir in shrimp and garlic and cook until garlic is fragrant, about 1 minute.

Pour in reserved cornstarch mixture. Bring sauce to boil until it thickens, stirring occasionally, about 1 minute. Makes 4 servings.

Lemon Rice
3 cups cooked rice (hot)
1 cup cooked peas
1 Tbsp butter
1 Tbsp chopped fresh mint
1-2 tsp grated lemon peel, depending on your lemon love

Combine and serve !!! It's that easy. Makes 4 servings