Shrimp and Pineapple Stirfry

Shrimp and green beans are complimented
 by the bright flavour of fresh pineapple 

 in this summer stir fry.

1/2 a fresh pineapple

1/2 cup coarsely chopped sweet onion

1 tablespoon vegetable oil

1 - 2 cups fresh  or frozen green beans cut into 2 inch pieces

2 teaspoons grated ginger (see tip for grating fresh ginger)

2 tablespoons soy sauce

1 teaspoon Oyster sauce

2 teaspoons honey

1 teaspoon rice wine vinegar

seasoned pepper to taste

(optional )- red pepper flakes

2 cups medium sized cooked shrimp

2 teaspoons of cornstarch mixed with 4 teaspoons cold water

Chopped cashew nuts or sesame seed if desired.

1. Prepare pineapple.  Cut off top. Place pineapple upright on a cutting board and using a large knife, cut the skin off using downward strokes, removing as many eyes as possible. If the eyes are deep into the flesh of the pineapple, you can cut long v shaped grooves around the outside to remove the eyes, 
2. Cut the skinned pineapple in half and wrap one half in plastic wrap or foil to store in the fridge for later use.
3. Cut the remaining half into two pieces lengthwise and cut out and discard the core.
4. Cut the pineapple lengthwise and then crosswise into bite-sized chunks.
5. Place in a bowl and set aside.
6. Heat vegetable oil in wok or deep frying pan and add onions and green beans, stir frying until onions begin to look translucent.
7. Ad grated ginger, soy sauce, oyster sauce, honey and rice wine vinegar.
8. Add pineapple, cover and cook for a few minutes - until green beans are tender but still bright green.
9. Add shrimp, pepper and red pepper flakes if desired.
10. Add cornstarch and stir until shrimp is just heated through and sauce is thickened
11. If desired, sprinkle with nuts or sesame seed and serve over rice.

Serves 2-4 people.