Hawaiian Shrimp with Pineapple

2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 pounds medium shrimp, shelled and deveined
3/4 cup orange juice
1 can unsweetened pineapple chunks (8-oz.), drained, juice reserved
1 tablespoon lemon juice
2 teaspoons cornstarch

In a wok, heat oil over high heat until hot, swirling to coat sides of pan.
Add garlic and ginger. Stir-fry 30 seconds. Add shrimp and stir-fry 2 minutes.
Add orange juice, reserved pineapple juice, and lemon juice to wok. Cook
2 minutes. Add pineapple chunks.
Dissolve cornstarch in 1/4 cup cold water and stir into wok. Cook over high heat,
stirring, until sauce boils and thickens, 1 to 2 minutes.

Serves: 4 to 6

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