- 1 (20 ounce) can DOLE® Pineapple Chunks
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons cornstarch, divided
- 3/4 teaspoon crushed red pepper
- 3/4 teaspoon garlic powder
- 1 pound fresh or thawed medium-size shrimp, peeled and deveined
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 (16 ounce) package frozen Oriental vegetable medley
- 1 teaspoon minced fresh ginger
- 4 cups cooked white or brown rice
- Drain pineapple; reserve 1/4 cup juice.
- Stir together reserved juice, 1/3 cup soy sauce, 1 tablespoon cornstarch, pepper, garlic and 1/2 cup water; set aside.
- Combine shrimp with remaining 1 tablespoon each cornstarch and soy sauce. Heat oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 2 minutes; remove. Add frozen vegetables and ginger; stir-fry 4 minutes. Pour in reserved soy sauce mixture and shrimp; cook, stirring, 1 minute or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.