cups instant brown rice (about 4 cups cooked)
One 8-ounce can pineapple tidbits or chunks packed in
1/3 cup water or all-natural chicken broth
1/3 cup lite teriyaki sauce
2 tablespoons white wine vinegar or rice vinegar
2 tablespoons peanut butter, optional
2 tablespoons cornstarch
1 tablespoon canola oil
One 16-ounce bag frozen Asian-style mixed vegetables,
1/2 teaspoon ground ginger or 1 teaspoon bottled minced
1 pound medium cooked shrimp, fresh or frozen, thawed
the rice according to package directions. Set aside.
Drain the juice from the pineapple into a bowl.
Add the water, teriyaki, vinegar, peanut butter as desired,
and cornstarch and whisk until well blended. Set aside.
Heat the oil in a large nonstick skillet or wok over
high heat, add the vegetables and ginger, and stir-fry
Add the shrimp and pineapple and cook, stirring frequently,
until heated through, 1 to 2 minutes.
Re-whisk the pineapple juice mixture and add to the
skillet. Bring to a simmer, stirring constantly.
Reduce the heat and continue to simmer and stir gently
until the mixture thickens slightly, about 2 minutes.
Serve over rice.