1/2 c. dry sherry
1 tbsp. low-sodium soy sauce
1 tsp. grated fresh ginger or 1/4 tsp. powdered ginger
3 cloves garlic, minced or crushed
1 lb. raw shrimp, med. size
1/2 c. defatted, low-sodium chicken broth
1 1/2 c. celery, sliced
1 c. onion, coarsely chopped
1 lg. red or green pepper, cut into chunks
1 1/2 c. mushrooms, sliced
1 (8 oz.) can pineapple chunks, juice packed
1 tbsp. cornstarch
3/4 c. green onion, sliced

Combine sherry, soy sauce, ginger and garlic in a bowl. Place shrimp in mixture and marinate in refrigerator for several hours or overnight. In a large skillet, bring broth to a boil. Add celery, onion and green pepper; stir fry for 2 minutes. Add mushrooms and cook for an additional 2 minutes. Stir in shrimp and marinade. Cook about 2 minutes.

Drain pineapple, reserving juice. Add pineapple to skillet. Combine pineapple juice with cornstarch. Stir into skillet and bring to a boil, stirring constantly until thickened. Fold in 1/2 cup of green onions. Garnish with remaining green onions.