Ingredients
- 1 lb seafood (salmon shrimp or scallops) blanched for 30-40 seconds
- 2 T oil
- 2 cloves garlic
- 1-2 t chili paste depending on how hot you want it
- 5 cups chicken broth
- 1 can pineapple chunks
- 1 lb tomatoes cored and cubed
- ½ medium onion sliced into ¼ in. slices
- ¼ cup sugar
- ¼ cup Clover Valley Farms Basil Infused Juneberry-Currant Wine Vinegar
- 2 t fish sauce
- 5 green onions white and light green parts thinly sliced
- bean sprouts
Servings:
Units:
Instructions
- Sauté garlic and chili paste in oil until fragrant (about 10-20 seconds).
- Add chicken broth and bring to a boil for 1 minute.
- Add pineapple, onion, seafood, sugar, vinegar and fish sauce.
- Cook until seafood is done (about 3-4 minutes).
- Serve immediately.
- Each person can add the fresh green onions and bean sprouts to their own liking.
- Can be served with plain, cooked Jasmine rice on the side.
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