Polynesian Shrimp

• 12 oz. fresh or frozen shelled shrimp, halved lengthwise
• 1 2/3 c. carrots, bias-sliced into 1/2-inch lengths
• 2/3 c. cold water
• 1 Tbsp. cornstarch
• 1/2 (6 oz.) can (6 Tbsp.) frozen pineapple juice concentrate, thawed
• 2 Tbsp. soy sauce
• 1 tsp. instant chicken bouillon granules
• 1 Tbsp. cooking oil
• 2 tsp. grated ginger root
• 1 clove garlic, minced
• 1 (6 oz.) pkg. frozen pea pods, thawed
• 1/4 c. green onion, bias-sliced into 1/2-inch lengths
• 2 c. hot cooked rice

1. Thaw shrimp, if frozen.
2. In saucepan, cook carrots in small amount of boiling salted water 5 to 7 minutes or until just tender; drain well.
3. Blend 2/3 cup cold water into cornstarch; stir in pineapple juice, soy sauce and chicken bouillon granules.
4. Set aside.
5. Preheat wok or large skillet over high heat; add oil. Stir-fry ginger root and garlic in hot oil for 30 seconds.
6. Add the carrots, pea pods and green onions; stir-fry 1 minute or until heated thoroughly.
7. Remove the vegetables.
8. Stir-fry the shrimp in hot oil 7 to 8 minutes or until shrimp are done.
9. Push shrimp away from center of wok or skillet.
10. Stir the soy mixture and add to center of the wok or skillet.
11. Cook and stir until thickened and bubbly.
12. Stir in vegetables; cover and cook 1 minute.
13. Serve shrimp mixture at once with hot cooked rice.
14. If desired, sprinkle rice with parsley.
15. Makes 4 servings.

shrimp, carrots, cold water, cornstarch, pineapple juice concentrate, soy sauce, instant chicken, cooking oil, ginger root, clove garlic, frozen pea pods, green onion, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288313 (may not work)