Simple, moist, and flavorful, this crumb cake is ideal for breakfast or any other occasion. Family favorite for a long time.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 (8 ounce) can pineapple chunks in juice
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon minced fresh garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon fish sauce (Optional)
- ¼ teaspoon dried red pepper flakes
- 2 tablespoons avocado oil
- 1 medium red onion, cut into 1-inch chunks
- 1 medium orange bell pepper, cut into 1-inch chunks
- 1 medium red bell pepper, cut into 1-inch chunks
- 4 cups broccoli florets
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 2 tablespoons chopped cashews, or to taste (Optional)
Instructions
- Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
- Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
- Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
- Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
- Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
- Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.
- Any neutral oil will work in place of avocado oil.
- Nutrition data for this recipe includes the full amount of pineapple juice. The actual amount of pineapple juice consumed will vary.
Reviews
I’ve had this recipe printed out for a while and finally made it last night. I thought I had a can of pineapple chunks but it was crushed pineapple. I decided to go ahead and use it anyway and while I know chunks would have been so much better this still put the flavor of pineapple into it. The sauce was delicious with just the right amount of heat but did not overpower and take away from the flavor of the shrimp or vegetables. Thank you dear Bibi for another fantastic recipe!!