Pineapple Shrimp

1 pound Shrimp
1 tablespoon Cornstarch
1 Large onion
2 ribs Celery
10 Water chestnuts
1/2 teaspoon Salt
2 teaspoons Cold water
4 tablespoons Oil
1 tablespoon Soy sauce
6 ounces Pineapple, sliced

Drain pineapple, reserve juice. Make a mixture from cornstarch, salt, water, and soy sauce; dredge shrimp. Set aside and reserve liquid for sauce.

Next saut� onion cut into thin strips, celery cut diagonally, and water chestnuts sliced lengthwise in 2 Tbsp oil for 5 minutes. Remove and set aside.

In remaining oil saut� the dredged shrimp pieces. Keep stirring until brown on all sides (about 10 minutes).

Add the saut�ed vegetables, 4 slices of pineapple cut into wedges plus pineapple juice mixed with sauce from dredging, and simmer until thoroughly heated.

Serve over bed of steamed rice