some weeks i just get stuck and want to cook only stir fry meals. i am not certain if it is because they are quick and easy, or if i just like to chop fresh vegetables. there is something about putting together fresh ingredients and just heating them up, swishing around a sauce and serving the meal in a matter of minutes that appeals to me. and, here is another one of those recipes. i have tried various types of sweet and sour sauce. one of my favorites requires boiling the sauce and using pineapple juice. this recipe however is not that complicated and can be adapted to any other protein. try this sauce recipe with chicken or beef.
to make the sweet and sour sauce: first, whisk 2 tablespoons ketchup, with 2 tablespoons soy sauce and 3/4 cup chicken broth. add 2 teaspoons sugar, 1 teaspoon asian Thai chili sauce, 1 teaspoon cornstarch, and 1 1/2 tablespoons rice vinegar.
heat a large skillet and add canola oil with 2 tablespoons minced ginger and minced garlic to taste. cook for about a half of one minute, and then add broccoli florets and any other vegetables to taste. celery, carrots, onions or mushrooms would also be nice additions to this entrée. stir these vegetables until they are softening and add about one pound of cleaned shrimp. cook until the shrimp is almost totally pink, about two minutes. then add the sweet and sour sauce and allow the sauce to thicken with the heat until the shrimp are done. the mixture should boil about five minutes to achieve a great taste and thicken.
serve this dish with fluffy rice.