|Peeled and deveined shrimp/Null||12 Ounce (Fresh / Frozen, Large Ones)|
|Bias sliced carrots/Null||1 1⁄2 Cup (24 tbs) (1/2 Inch Pieces)|
|Unsweetened pineapple juice/Null||1 Cup (16 tbs) (Null)|
|Soy sauce/Null||2 Tablespoon (Null)|
|Cornstarch/Null||1 Tablespoon (Null)|
|Non stick cooking spray/Null||1 (Null)|
|Grated ginger root/Null||2 Teaspoon (Null)|
|Garlic/Null||1 Clove (5 gm), minced (Null)|
|Sliced green onion/Null||1⁄4 Cup (4 tbs) (Bias Sliced)|
|Cooking oil/Null||1 Tablespoon (Null)|
|Frozen pea pods/Null||6 Ounce, thawed (1 Package)|
|Hot cooked rice/Null||1 1⁄3 Cup (21.33 tbs) (Null)|
Thaw shrimp, if frozen.
If using large shrimp, cut lengthwise in half.
In a small saucepan cook carrots, covered, in a small amount of boiling salted water for 3 minutes; drain and set aside.
For sauce, stir together pineapple juice, soy sauce, and cornstarch; set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat wok or skillet over medium heat.
Add gingerroot and garlic; stir-fry for 1/2 minute.
Add carrots and green onions; stir-fry about 1 minute or till heated through.
Remove vegetable mixture.
Add oil to wok or skillet.
Then, add shrimp; stir-fry for 2 to 3 minutes or till shrimp turn pink.
Push shrimp from center of wok.
Stir sauce; add to center of wok or skillet.
Cook and stir till thickened and bubbly, Cook and stir for 2 minutes more.
Return vegetable mixture to wok.
Add pea pods.
Stir all ingredients together to coat with sauce Cover and cook for 1 minute or till heated through.