Meal: Sweet and sour shrimp with brown rice.

Back Story: We are condiment sluts. The more, the better! But, with this compulsion, comes the unavoidable accumulation of jars beyond jars of accoutrements. So, we like to get creative with them in recipes to “clean house”. Like ketchup. If you think of ketchup as what it is–tomato sauce, vinegar, and sugar–rather than simply a condiment, you can transform it, and many other condiments, within a recipe.

Method: Slice onion, jalapeño, and bell pepper. Chop pineapple. Clean (shell and devein) Shrimp. Make sauce: 1/4 cup catsup, 1/8 cup rice vinegar, 2 tbsp oyster sauce, and 2 tbsp Siracha. In an oiled hot wok, sauté onion and jalapeño for a few minutes. Add pepper for a minute, then pineapple. Toss for a minute keeping the wok hot. Add shrimp. Toss until the shrimp begin to turn pink, make a well, then add the sauce. Continue to toss until everything is hot and groovy. Time all to end when the MF rice cooker is almost done.

Plating: Rice, shrimp in sauce, topped with fresh basil. Extra Siracha on top at the end is good too.

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