|Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Oyster sauce||1⁄4 Cup (4 tbs)|
|Chili sauce||1 Tablespoon|
|Medium shrimp||1 1⁄2 Pound, shelled and deveined|
|Shredded carrots||3⁄4 Cup (12 tbs)|
|Sliced shiitake mushrooms||7 Ounce, drained (1 Jar)|
|Diagonally sliced green onions||1⁄2 Cup (8 tbs) (1/2 Inch Thick)|
In 2-quart casserole, combine oil, garlic, red pepper and ginger.
Microwave at High for 1 minute.
Stir in oyster and chili sauces.
Add shrimp, carrots, mushrooms and onions, stirring to coat.
Cover with wax paper.
Microwave at High for 7 to 10 minutes, or until shrimp are opaque, stirring 2 or 3 times.
Let stand, covered, for 3 minutes.