- Blend stir-fry sauce and 2 Tbsp. water.
- Cut zucchini lengthwise in half, then crosswise into 1/4-inch thick slices.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove.
- Heat remaining 2 Tbsp. oil in same pan. Add zucchini, onion and ginger; stir-fry 3 minutes.
- Stir in shrimp, pineapple and stir-fry sauce mixture. Cook, stirring, until shrimp and vegetables are coated with sauce and pineapple is heated through. Serve immediately.
Tangy Pineapple Shrimp Stir-Fry
ingredients
1/4 cup Kikkoman Stir-Fry Sauce
2 medium zucchini
3 tablespoons vegetable oil, divided
1/2 pound medium-size raw shrimp, peeled
and deveined
1 medium onion, chunked
1 teaspoon minced fresh ginger root
1 can (20 oz.) pineapple chunks in syrup, drained
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
