Stir-fried shrimp w/ oyster sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | + 1 tsp peanut oil |
| ½ | teaspoon | Granulated sugar |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Ginger root; grated |
| 1¼ | teaspoon | Cornstarch |
| ¼ | teaspoon | Salt |
| 24 | mediums | Shrimp; shelled & deveined |
| 2 | teaspoons | Oyster sauce |
| ¼ | teaspoon | Dried red pepper flakes |
| 1 | cup | Carrots; julienned |
| 1 | cup | Peas |
| 1 | cup | Scallions; sliced |
Directions
1. In medium bowl, combine 2 teaspoons of the oil, the sugar, baking soda, ginger root, ¼ 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, ½ 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