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Chinese Sweet & Sour Shrimp

by Dorothy Huang

 Serves 4

1 pound large shrimp in shells
¼ teaspoon freshly ground pepper
¼ teaspoon salt

Sweet & sour sauce:
                                    1 teaspoon cornstarch
                                    1 tablespoon sugar
                                    3 tablespoons white vinegar
                                    3 tablespoons ketchup
                                    2 tablespoon soy sauce
                                    4 tablespoons chicken broth
                                    1 teaspoon sesame oil

3 tablespoons cooking oil
1 tablespoon chopped garlic
½ tablespoon shredded ginger
1 (4-ounce) jar maraschino cherries, drained
1 cup pineapple cubes (3/4-inch)
2 tablespoons cilantro leaves

Garnish: 1pound baby bok choy, cut in quarters lengthwise and blanched with 1 tablespoon cooking oil

To Prepare Ahead:

  1. Shell, devein and rinse shrimp.  Drain thoroughly.  Sprinkle with pepper and salt.  Mix well.

  2. Combine sweet and sour sauce ingredients in a small saucepan

To Cook:

  1. Bring sweet and sour sauce to a boil over high heat, while stirring.   Remove and cover.

  2. Heat 3 tablespoons oil in a wok over high heat.  Add garlic, ginger, and shrimp. Stir-fry for 1  minute.  Add cherries and pineapple.  Continue to stir for 1 more minute.

  3. Pour sweet and sour sauce into the wok.  Mix well.  Remove to a serving platter. Place cilantro on top.  Arrange blanched baby bok choy around the edges of the serving platter.


© Dorothy Huang, 2004


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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