Sweet-and-Sour Ginger Shrimp

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

1. Stir-fry 1 lb (450 g) peeled shrimp in 1 tbsp oil over high heat for 2 minutes, then set aside.
2. In the same pan, sauté 1 sliced red bell pepper, 1 sliced onion and a handful of pineapple chunks for 3 minutes.
3. Add 3 tbsp of the ginger vinegar, 1 tbsp honey and 2 tbsp soy sauce and let bubble for 1 minute.
4. 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.