This was a family favorite, stuck in an old file box and recently discovered. I wondered if I could adapt it to my new eating habits and still have a dish that everyone enjoyed as much as they did years and years ago. The answer: Yes!! The shrimp works with my seafood exception clause and the other 2 meats are wonderful variations, if your family prefers pork or chicken. It’s a pretty dish with lots of color and fairly easy to prepare. There’s a little chopping involved and ½ hour of marinating the meat/shrimp. (Actually, by the time you get done chopping, that 30 minutes is almost up anyway.)
Combine and marinate your pork/chicken/shrimp:
2 lbs. Of meat/seafood
3 tbl. Sherry (I used red wine)
2 egg yolks (I used 2 Tbl. of chia seeds and 6 Tbl. of water… might have to add a little more water if it gets too thick. You need it thin enough to coat your meat)
1 tsp. Salt
¼ tsp pepper
2 tsp soy sauce ( I used 2 tsp. Of coconut Aminos….This is found in the same section as soy Sauce. It’s Gluten free and MSG free, a wonderful substitute for soy!!)
Dredge your meat/seafood in ½ c. corn starch
In a skillet: Enough olive oil to brown your meat or turn your shrimp pink. The seafood will cook much faster. I used ½ cup of oil for 2 lbs of pork. Drain and set aside on a paper towel.
Chop :
2 green peppers (I like to use 3 different colors of peppers)
2 carrots
1 large onion
1 drained can of sliced water chestnuts
1 20oz. Can of unsweetened pineapple (reserve the syrup)
Combine veggies and cook in a large enough pan to accommodate meat as well. Cook till carrots are tender: (about 15-20 minutes if you chopped your carrots on the large size) :
Pineapple syrup
¼ c. water
3 Tbl. catsup
½ c. vinegar
½ c. brown sugar
2 tsp salt
¼ tsp. Pepper
2 tsp soy sauce ( coconut Aminos)
Blend 2 Tbl. cornstarch with ½ c. water and add to the above. Cook until thickened.
ADD:
meat/seafood….reduce heat and simmer for 10 minutes. Adjust seasonings and serve
Over rice. This serves 6-8.
