Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 package (6 ox.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and
reserve
juice)
2 tbls cornstarch
3 tbls sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
Page 229 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
2 tsp soy sauce
1/2 tsp ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed drained
2 tbls cider vinegar
Fluffy rice
Place pea pods and drained pineapple in Crock-Pot. In a small
saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in
boiling water and add with juice, soy sauce and ginger to saucepan.
Bring to a boil, stirring, and cook sauce for about 1 minute or until
thickened and transparent. Gently blend sauce into pea pods and
pineapple. Cover and cook on Low setting for 4 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid
breaking up shrimp. Serve over hot rice.
4 to 5 servings (about 1 1/2 quarts)

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