|Shelled shrimp||12 Ounce, halved lengthwise (Fresh / Frozen)|
|Carrots||1 1⁄2 Cup (24 tbs), bias sliced into 1/2 inch lengths|
|Cold water||3⁄4 Cup (12 tbs)|
|Frozen pineapple juice concentrate||3 Ounce, thawed (1/2 Of A 6 Ounce Can / 6 Tablespoons)|
|Soy sauce||2 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Grated ginger root||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Frozen pea pods||6 Ounce, thawed (1 Package)|
|Green onion||1⁄4 Cup (4 tbs), bias sliced into 1/2 inch lengths|
|Hot cooked rice||2 Cup (32 tbs) (For Serving)|
Thaw shrimp, if frozen.
In saucepan cook carrots in small amount of boiling, lightly salted water 5 to 7 minutes or till just tender; drain well.
Blend the 3/4 cup cold water into the cornstarch; stir in pineapple juice concentrate, soy sauce, and chicken bouillon granules; set aside, Preheat wok or large skillet over high heat; add oil.
Stir-fry gingerroot and garlic in hot oil for 30 seconds.
Add the carrots, pea pods, and green onion; stir-fry 1 minute or till heated through.
Remove the vegetables and set aside.
Stir-fry the shrimp in hot oil 7 to 8 minutes or till shrimp are done.
Push shrimp away from center of wok or skillet.
Stir the soy mixture and add to center of wok or skillet.
Cook and stir till thickened and bubbly.
Stir in vegetables; cover and cook 1 minute.