Instructions: Prepare rice according to package directions; drain. Drain pineapple; reserve 1/4 cup juice.

Stir together reserved juice, 1/3 cup soy sauce, 1 ttablespoon cornstarch, pepper, garlic and 1/2 cup water; set aside.

Combine shrimp with remaining 1 tablespoon cornstarch and soy sauce.

Heat oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 2 minutes; remove. Add frozen vegetables and ginger; stir-fry 4 minutes.

Pour in reserved soy sauce mixture and shrimp; cook, stirring, 1 minute or until sauce boils and thickens. Stir in pineapple and heat through. Serve over rice.

This recipe yields 4 servings.

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