1 package (6 oz) frozen Chinese pea pods, partially thawed
1 can (13 oz) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 T cornstarch
3 T sugar
1 chicken bouillon cube
1 cup boiling water
½ cup reserved pineapple juice
2 tsp soy sauce
½ tsp ground ginger
½ pound shrimp, peeled, deveined & cooked
2 T cider vinegar
Place pea pods and drained pineapple in crockpot. 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 cooked shrimp and vinegar. Serve over hot rice.
Makes 4 to 5 servings (about 1 ½ quarts).