Ingredients

1 package frozen Chinese pea pods 6 oz. partially thawed
1 can juice pack pineapple chunks or tidbits-13 oz. drained, and juice reserved
2 Tbsp. cornstarch
3 Tbsp. sugar
1 chicken bouillon cube
1 C. boiling water
1/2 C. reserved pineapple juice
2 tsp. soy sauce
1/2 tsp. ground ginger
2 cans shrimp 4 1/2 oz. each rinsed, drained
2 Tbsp. cider vinegar
Fluffy rice

Cooking Instructions

Place pea pods and drained pineapple in crock pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on low setting for 4 to 6 hours. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)