-
1
In a zip-lock plastic bag combine together the first six (6) ingredients; add the shrimp and let marinate in the refrigerator for several hours.
-
2
Turn the bag over several times.
-
3
Heat 1 1/2 tablespoons of oil in a large skillet over medium-high heat.
-
4
Add the next four (4) ingredients and season with salt.
-
5
Stir-fry for 2 - 3 minutes, or until the vegetables are crisp-tender.
-
6
Remove from skillet.
-
7
Using the same skillet, heat the remaining oil.
-
8
Drain shrimp and discard marinade; add to the skillet.
-
9
Stir-fry 3 to 5 minutes, until shrimp are pink and firm.
-
10
Remove from skillet.
-
11
Stir in the tomato sauce, chili sauce, and soy sauce; cook over medium heat for 3 - 5 minutes, stirring frequently.
-
12
Add shrimp, vegetables, and pineapple back to skillet and cook for another minute, or until the shrimp are glazed with sauce.
-
13
Serve over steamed rice or Asian noodles; garnish with scallions.
