1 Ib. Oregon pink shrimp (or chunks of cooked fish)

¹/2 cup firmly packed brown sugar

2 T, cornstarch

¹/4 cup water

¹/4 cup finely chopped green onions

¹/2 cup vinegar

1/4 cup soy sauce

1/3 cup pineapple juice

1 (8 oz.) can drained pineapple chunks

¹/2 green pepper, cut in 1 ” cubes

Cooked rice

 

Combine sugar, cornstarch and water in medium saucepan; stir. Add all remaining ingredients except pineapple chunks, green pepper, seafood and rice. Cook over medium heat, stirring occasionally. Bring to boil and cook approximately 5 minutes, until thickened and clear. Add pineapple chunks, green pepper and seafood. Heat through. Serve with cooked rice. Makes 4-6 servings.

 

MICROWAVE: In 1-quart bowl combine cornstarch, water and sugar; stir. Add all remaining ingredients except pineapple chunks, green pepper, seafood and rice. Cook at full power for approximately 5 minutes, stirring once each minute, until thick and clear. Add pineapple chunks, green pepper and seafood. Heat an additional minute.