• 6 oz. package frozen Chinese pea pods, partially thawed
  • 13 oz. can juice-pack pineapple chunks or tidbits (drain and reserve juice)
  • 2 T. cornstarch
  • 3 T. granulated sugar
  • 1 chicken bouillon cube
  • 1 c. boiling water
  • 1/2 c. reserved pineapple juice
  • 2 tsp. soy sauce
  • 1/2 tsp. ground ginger
  • 2 (4 1/2 oz.) cans shrimp, rinsed and drained
  • 2 T. cider vinegar
  • Fluffy rice

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  1. Place pea pods and drained pineapple in slow cooker.
  2. In a small saucepan, stir together cornstarch and sugar.
  3. 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.
  4. Cover. Cook on Low for 4 to 6 hours.

Note: Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

Happy Crocking!

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