Recipe for Sweet-and-Sour Shrimp 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 tbl cornstarch
1/4 tsp salt
1 x egg white
1 lb large shrimp, peeled and deveined
1 x 15 1/(4-ounce) can unsweetened pineapple chunks, undrained
1/3 cup water
3 tbl sugar
3 tbl ketchup
3 tbl cider vinegar
1 tbl dry sherry
2 tbl cornstarch
1 tsp dark sesame oil
1/4 tsp salt
1 tbl dark sesame oil
1/2 cup diced onion
1/3 cup diced mushrooms
1/3 cup frozen green peas
Instructions:
Instructions: Combine first 3 ingredients in a medium bowl; stir well with a wire whisk.

Add shrimp; stir well. Cover and marinate in refrigerator for 15 minutes. Drain pineapple, reserving 2
tablespoons of the juice. Combine reserved pineapple juice, water and next 7 ingredients (water through salt); stir until well blended. Set aside. Remove shrimp from bowl; discard marinade. Heat 1 tablespoon sesame oil in a wok or large nonstick skillet over medium-high heat. Add shrimp; stir-fry 1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add ketchup mixture and peas; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in pineapple. Serve over rice. 4 servings.

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