Sweet and Sour Shrimp

1 tb Cornstarch
1/4 ts Salt
1 Egg white
1 lb Large shrimp, peel & devein
15 1/4 oz Can unsweetened pineapple chunks, undrained
1/3 c Water
3 tb Sugar
3 tb Ketchup
3 tb Cider vinegar
1 tb Dry sherry
2 ts Cornstarch
1 ts Dark sesame oil
1/4 ts Salt
1 tb Dark sesame oil
1/2 c Diced onion
1/3 c Diced mushrooms
1/3 c Frozen green peas
4 c Hot cooked rice

Combine first 3 ingredients in a medium bowl; stir well with a wire whisk. Add shrimp; stir well. Cover and marinate in refrigerator 15 mintues.

Drain pineapple, reserving 2 T juice. Combine reserved pineapple juice, water, and next 7 ingredients (water through 1/4 t salt); stir until well-blended. Set aside.

Remove shrimp from bowl; discard marinade. Heat 1 T oil in a wok or large nonstick skillet over medium-high heat. Add shrimp; stir-fry 1 minute. Add onion and mushrooms; stir-fry 2 mintues. Add ketchup mixture and peas; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in pineapple. Serve over rice.

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