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.
 
 
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