Ingredients
11/2 cups uncooked jasmine rice
1 teaspoon olive oil
3/4 teaspoon sugar
1/4 teaspoon salt
1 (14 ounce) can coconut milk (I used lite)
1/4 cup water
1 tablespoon olive oil
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup soy sauce
3 tablespoons rice wine vinegar
2 tablespoons tomato sauce
1 (8-ounce) can pineapple chunks in juice, undrained
3 tablespoons brown sugar
11/2 tablespoons cornstarch
3 tablespoons water
5 flour tortillas
1 lb. shrimp, peeled and deveined
1 tablespoon olive oil
1 red bell pepper, cut into strips
1 carrot, thinly sliced
2 celery stalks, diced
Preparation
