Pineapple, peppers and shrimp bubble together in a glossy glaze, and it is Estoublon’s Ginger Vinegar, bold, fresh and subtly spicy with citrus and floral notes, that gives this weeknight stir-fry its sweet-and-sour snap.
Serves 4 · 20 min
Ingredients
- 1 lb (450 g) peeled shrimp
- 1 tbsp oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- A handful of pineapple chunks
- 3 tbsp Ginger Vinegar (Estoublon)
- 1 tbsp honey
- 2 tbsp soy sauce
- Steamed rice, to serve
Method
- Stir-fry 1 lb (450 g) peeled shrimp in 1 tbsp oil over high heat for 2 minutes, then set aside.
- In the same pan, sauté 1 sliced red bell pepper, 1 sliced onion and a handful of pineapple chunks for 3 minutes.
- Add 3 tbsp of the ginger vinegar, 1 tbsp honey and 2 tbsp soy sauce and let bubble for 1 minute.
- Return the shrimp to the pan and cook until pink and opaque throughout, about 2 minutes, then serve over steamed rice.
The star of this recipe: Ginger Vinegar, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
