Font ResizeStir-fries are speedy, but this one-skillet meal is even faster. This recipe was created by chef Andy Schloss and submitted by the Canned Food Alliance. (For more easy recipes, go to mealtime.org.) Just because most of the ingredients come out of cans doesn't mean a sacrifice in flavor. The sweet/tart combination of shrimp, canned tomatoes, peppers and pineapple works. If you want to add a little more heat, increase the red-pepper flakes. Or for a kid-friendly version, eliminate them.
What you need: 2 teaspoons vegetable oil; 1 onion, coarsely chopped; 1 can (20 ounces) pineapple chunks in juice, drained and patted dry; 1 pound frozen large shrimp, thawed, peeled and cleaned; 1 clove garlic, minced; pinch of crushed red-pepper flakes (optional); 1 can (14.5 ounces) diced tomatoes, drained; 1/4 cup canned, diced mild green chiles; 1 teaspoon soy sauce; 3 cups hot cooked rice
How to make it: In wok over medium-high heat, add half of oil. Heat for 10 seconds or until smoking. Add onion. Stir-fry for 1 minute or until lightly browned. Add pineapple. Stir-fry gently for 1 minute or until pineapple is lightly browned. Remove pineapple to bowl. Set aside. Add remaining oil to pan. Add shrimp. Stir-fry for 1 minute or until opaque. Add garlic and red-pepper flakes. Stir-fry for 10 seconds. Add tomatoes, chiles and browned pineapple. Stir-fry for 1 minute or until heated through. Stir in soy sauce. Serve over rice. Makes 6 servings.
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