Our hot lunch wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Sweet and Sour Shrimp.
Hot Lunch Wagon : Sweet and Sour Shrimp
½ medium red bell pepper, diced (about ¾ cup)
1 tablespoon vegetable oil
½ cup diced pineapple (canned without added sugar, or fresh)
1 ¼ cups unsweetened pineapple juice
1 tablespoon reduced-sodium soy sauce
¼ cup chopped onion
1 tablespoon distilled white vinegar
¼ pound shrimp, peeled
- In a medium skillet over medium heat, saute’ the red pepper and onion in oil for 5 minutes.
- Add the pineapple, increase the heat, and saute’ for 2 minutes. Next, add the pineapple juice, soy sauce, and vinegar and cook over high heat, stirring for 4 minutes. Include the shrimp and saute’ for 1 more minute. Finally, serve with rice or rice noodles.
HINT: You can use fresh or frozen shrimp for this recipe. In addition, the shrimp can be of any size, from the tiniest, fingernail-size shrimp, to large , 4-to-a pound ones (which you may want to cut into smaller pieces before serving to a younger child)
VARIATIONS: Make this into sweet-and-sour chicken by substituting boneless and skinless chicken breast for the shrimp. Cut the chicken into small pieces and add in place of the shrimp in step 2, cooking and stirring until it has lost its pink color and is cooked through.
You can carry your hot lunch in a heated lunch tote.