2 T. soy sauce
2 tsp. sugar
2 tsp. white vinegar
2 T. canola oil
7 baby carrots, cut in half lengthwise
1/2 lb. medium shrimp, peeled and deveined
1/2 C. water chestnut slices
1/4 lb. snow peas
1 large garlic clove, finely chopped
1 scallion, white part only, minced
1 T. chili paste
1/4 tsp. ground pepper
2 tsp. black bean sauce
2 T. sherry
1 tsp. cornstarch mixed with 2 T. water

Combine the soy sauce, sugar, vinegar and 1/4 C. water. Set aside. Heat a large sauté pan, cast-iron skillet or wok until very hot. Add the oil and the halved baby carrots and sauté until the color of the carrots brightens, about 2 minutes. Add the shrimp and stir-fry for 1 minute. Add the water chestnut slices, snow peas and garlic. Sauté 30 seconds, then add the scallion and stir to mix. Add the chili paste, pepper and black bean sauce and cook for 1 minute. Reduce the heat to medium and add the sherry and the soy sauce mixture. Bring to a boil and add the cornstarch mixture. Stir until thickened, about 30 seconds. Serve immediately.

Yield: 2 servings
Calories: 347
Fat: 16g
Fiber: 2.1g