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