2 T. soy sauce
\n2 tsp. sugar
\n2 tsp. white vinegar
\n2 T. canola oil
\n7 baby carrots, cut in half lengthwise
\n1\/2 lb. medium shrimp, peeled and deveined
\n1\/2 C. water chestnut slices
\n1\/4 lb. snow peas
\n1 large garlic clove, finely chopped
\n1 scallion, white part only, minced
\n1 T. chili paste
\n1\/4 tsp. ground pepper
\n2 tsp. black bean sauce
\n2 T. sherry
\n1 tsp. cornstarch mixed with 2 T. water<\/p>\n
Combine the soy sauce, sugar, vinegar and 1\/4 C. water. Set aside. Heat a large saut\u00e9 pan, cast-iron skillet or wok until very hot. Add the oil and the halved baby carrots and saut\u00e9 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. Saut\u00e9 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.<\/p>\n
Yield: 2 servings
\nCalories: 347
\nFat: 16g
\nFiber: 2.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n