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Teriyaki Shrimp and Vegetables
3/4 lb. shrimp, peeled and deveined
1 clove minced garlic
1/8 tsp. pepper
2 T. oil
1 1/2 cup julienne cut carrots
8 oz. can sliced water chestnuts
1/2 cup green onions
1/2 teriyaki marinade
1/2 tsp. fresh minced gingerroot
1 T cornstarch
1 cup sliced mushrooms
16 oz. frozen snow peas
Place shrimp in shallow baking dish. Set aside. In a small bowl, combine teriyaki sauce, garlic, gingerroot and pepper. Pour over shrimp. Cover and refrigerate 1 hour.
Drain shrimp, reserving marinade. Stir cornstarch into marinade and set aside.
In large nonstick skillet, heat 1 tablespoon oil over medium high heat. Add shrimp and cooke 2 to 3 minutes. Remove shrimp and set aside.
Heat remaining oil. Stir fry celery, carrots and mushrooms for 2-3 minutes. Add marinade and water chestnuts.(drained), snow peas and onion.
Cook stirring constantly until thickened. Add shrimp.
Serve over rice. Chicken may be substituted.
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