Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
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  • 1 star values: 0

This sweet, spicy and super-easy shrimp-and-vegetable stir-fry starts with a very small amount of bacon in the wok, which creates drippings that add tons of smoky flavor to the vegetables and shrimp that go in next. Keep the salt in check by using reduced-sodium tamari sauce. To complete this easy healthy dinner, add cooked brown rice.

Source: EatingWell Magazine, April 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Combine chili sauce, rice wine (or sherry), tamari, water and cornstarch in a small bowl. Set next to the stove.

  • Cook bacon in a large flat-bottom wok or large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.

  • Add bell pepper to the drippings in the pan and cook, stirring, for 1 minute. Add shrimp, scallions, ginger and crushed red pepper; cook, stirring, until the shrimp are cooked through, about 2 minutes. Stir the reserved sauce and add to the pan along with pineapple and the bacon. Cook, stirring, until the sauce thickens slightly, about 1 minute more.


Tip: Shaoxing rice wine is a nutty Chinese spirit made from glutinous rice that adds complex flavor to simple stir-fries and braised meat. Look for it in Asian food markets or in the international aisle of large grocery stores.

Nutrition Facts

1 cup stir-fry
180 calories; protein 21g; carbohydrates 17.7g; dietary fiber 2.2g; sugars 11.6g; fat 2.6g; saturated fat 0.8g; cholesterol 142.1mg; vitamin a iu 457.5IU; vitamin c 64.5mg; folate 29.2mcg; calcium 83.9mg; iron 1.5mg; magnesium 48.4mg; potassium 461.7mg; sodium 613.1mg.

2 1/2 lean protein, 1 vegetable, 1/2 fruit