Asian: Stirfry 05 by Recipe Cottage

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	Stirfry 05

		Sweet and Sour Stir Fry 1/4 cup brown sugar 1 tablespoon corn starch 1/2 cup pineapple juice 1/4 cup red wine vinegar 1/4 cup chicken broth 1/2 pound cleaned and shelled shrimp or sliced lean pork or sliced lean beef or skinless boneless chicken 1 sweet pepper, cut into wedges or large dice 1/2 sweet onion, cut into wedges 1 large rib celery, sliced 1 small can pineapple chunks, drained (use juice in sauce) hot, cooked rice or chow mein noodles Combine brown sugar and corn starch thoroughly; whisk in pineapple juice and vinegar. Set aside. Heat 1 tablespoon oil in wok. Stir fry the meat quickly. Remove meat. When wok is again hot, add another tablespoon of oil and the celery and pepper. Cook over medium-high heat for 4 minutes, stirring. Add onion and continue to cook for another 3 minutes. Add meat, pineapple chunks, chicken broth and sauce (stir sauce before adding). Stir while cooking until sauce is thickened to gravy consistency. Serve over hot, cooked rice or chow mein noodles. Optional: add a sliced carrot to skillet with the celery and pepper. You may also add a few mushrooms sliced at the same time you add the onion. Increase the cooking time by one minute for each addition.