Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb + 1 tsp peanut oil 24 md Shrimp; shelled deveined
1/2 ts Granulated sugar 2 ts Oyster sauce
1/2 ts Baking soda 1/4 ts Dried red pepper flakes
1/2 ts Ginger root; grated 1 c Carrots; julienned
1 1/4 ts Cornstarch 1 c Peas
1/4 ts Salt 1 c Scallions; sliced

1. In medium bowl, combine 2 teaspoons of the oil, the sugar, baking
soda, ginger root, 1/4 teaspoon of the cornstarch and the salt; add
shrimp and toss to mix well. Let stand for 10 minutes.

2. In small bowl, combine the remaining 1 teaspoon cornstarch, 2
teaspoons water and 1 teaspoon oyster sauce, stirring until
cornstarch dissolves; set aside.

3. In large nonstick skillet, heat the remaining 2 teaspoons oil. Add
the remaining 1 teaspoon oyster sauce and the pepper flakes; stir-fry
15 seconds. Add shrimp mixture and carrots; stir-fry 4 minutes. Add
oyster sauce mixture, peas and scallions, stir-fry 3-4 minutes, until
peas are heated through and shrimp are pink and opaque.

Each serving provides: 1 FA, 2 P, 1 V, 1/2 B, 10 C. Per serving: 154
cal, 14 g pro, 6 g fat, 11 g car, 491 mg sod, 86 mg chol.
** Weight Watchers -- October 1991 **

Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-06-95

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