PINEAPPLE SWEET & SOUR SHRIMP - Recipe by - Koji Cooks

SWEET & SOUR SHRIMP WITH PINEAPPLE

There are times when we crave Chinese American cuisine, as it reminds us of beloved childhood Chinese joints, even if some might not openly admit it! This is one such recipe. I'm using velveted shrimp, a Chinese tenderizing technique, with the recipe provided below. The sweet and sour sauce is simple to make and freezes well; try it with chicken or even rotisserie chicken. Serve it over a bed of steaming rice with soy sauce and Chinese mustard. *Use most any combo of veggies you prefer, always look at contrasting colors to make it sparkle!

*STORY - During my time at Parsons in Manhattan, I lived with my boyfriend John, whose best friend was Augusto, of Puerto Rican and Chinese descent. Augusto couldn't speak any Chinese, had long black hair down to his waist often styled with chopsticks, and was an incredible drag enthusiast. John was part of an avant-garde theater troupe called "THE PLAYHOUSE OF THE RIDICULOUS," which rehearsed and performed at La Mama on East 4th Street. Augusto lived a few doors down on the 4th floor of a walk-up, complete with a tub in the kitchen, before the East Village experienced its renaissance. He slept on a bed of leaves collected from Central Park. We quickly became friends, and he would cook me Chinese food while John rehearsed nearby. Augusto always said, "Add food to the wok by color," a tip I still follow today—more about Augusto later!

SWEET & SOUR VELET SHRIMP w/PINEAPPLE - Recipe (serves 4)

THE SHRIMP - the velveting is optional, just using raw shrimp is fine.

1 pound peeled and deveined shrimp, size 21/25.

2 teaspoons dry sherry or sake

1 egg white, lightly stirred.

1/2 teaspoon kosher salt

1.5 tablespoons cornstarch

1 tablespoon vegetable oil + 1 teaspoon

VEGGIES - a mix of some or all of the following

6-8 asparagus, trimmed and cut into 1-inch lengths.

1/2 a red onion, peeled and cut into 1/2" squares.

1 carrot peeled and sliced thin.

1 small red bell pepper, seeded and cut into 1/2" squares.

1 stalk of celery sliced thin.

Optional veggies: mushrooms, green beans, broccoli, and napa cabbage.

THE SAUCE- extra freezes great

2 tablespoons vegetable oil

1 teaspoon each of peeled, grated ginger and garlic

1/2 cup sugar

1/2 kosher salt

1/3 cup white vinegar

3 tablespoons soy sauce

3 tablespoons dry sherry

1/2 cup ketchup

2 tablespoons cornstarch dissolved in 4 tablespoons water

1 tablespoon sesame oil

1/2 cup water

1 can of cubed pineapple and juice (about 2 cups)

METHOD - cooking the sauce

In a saucepan, heat the oil over medium heat, then add the garlic and ginger, stirring for 30 seconds. Incorporate the other ingredients, stir, and raise the heat to medium-high. Bring to a simmer, stirring until it thickens to a gravy-like consistency; add more water if necessary. Hold stove-side.

METHOD - preparing velvet shrimp

Put the shrimp in a bowl and toss with sake, add egg white and salt, and stir. Stir in cornstarch and 1 tablespoon of oil, refrigerate for 1 hour. Bring a pot of water to a boil, add the remaining 1 teaspoon of oil, reduce to a simmer, add the shrimp. When they float, remove them and rinse in a colander, hold stove side.

WOKIN IT UP

Heat a wok over medium-high heat, add 1.5 tablespoons of vegetable oil, swirl to coat, add the vegetables, and stir-fry until just cooked, about 5 minutes. Add 2 cups of the Sweet & Sour sauce and heat through, add the shrimp and stir until just hot. Serve over rice.