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1
Combine 1 TBLS. soy sauce and Sherry in a bowl, then toss with the shrimp.
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2
Stir together 1 c. water, remaining 2 TBLS. soy sauce, vinegar, sugar, and 1/4 TSP. salt in another bowl until sugar has dissolved. Reserve this sauce.
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3
Put 1/4 c. cornstarch in a shallow bowl. Drain the shrimp, discard the marinade, then dredge shrimp in the cornstarch. Shake off excess cornstarch, and place shrimp on a plate.
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4
Heat 1/3 c. oil in a large saute pan or wok over medium-high heat for 2 minutes. Stir fry shrimp in 2 batches so the shrimp don't touch each other. Stir for 1 minute each side, until golden, then transfer to a large platter lined with paper towels.
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5
Stir fry onion and bell peppers for 3 minutes, then transfer to plate with shrimp.
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6
Add 1 TBLS. oil to wok, then stir fry carrot and pineapple for 2 minutes. Transfer to plate with shrimp and onions and peppers.
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7
Add 1 TBLS. oi to wok, lower heat, and add scallions, ginger and garlic. Stir fry for 1 minute. Then quickly add vinegar sauce to wok and stir briskly to simmer for 1 minute.
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8
Have ready 2 tsp. cornstarch mixed in well with 2 TBLS. water. Add to the sauce and bring to a boil for 1 minute. The sauce will thicken. Return all ingredients to the wok, add the tomato wedges, and stir until all are covered in sauce. Serve on top of rice.
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9
NOTE: I have successfully made this dish with chicken and pork. Adjust frying times as necessary to make sure these proteins are cooked through. Also, use a Dutch oven to fry the protein to contain splatter.
