1 pound medium shrimp, peeled and deveined
1- 20 ounce can chunk pineapple, drained, reserve juice
3/4 cup cold water
1/3 cup lemon juice
1/3 cup packed brown sugar
3 tablespoons cornstarch
3 tablespoons soy sauce
1/8 tsp. ground ginger
8 ounce can water chestnuts, drained
1 green bell pepper, cut into chunks
In a large skillet or wok, combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger.
Over medium heat, cook and stir until thick and clear. Add shrimp and cook 3 minutes. Add remaining ingredients; heat through. Serve with cooked rice or chinese noodles.
4 servings.
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