From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) comes this recipe described in the intro as a "Stir-fry favorite that requires just a bit of chopping plus quick wok cooking to provide a complete meal". (Time was estimated & does not include the 20 min to marinate the prawns. The wok cooking time is very fast & I allowed 20 min for ingredient prep) *Enjoy* !

Ingredients

6 serv.

garlic (minced & divided per prep)↗1 teaspoon
gingerroot (minced & divided per prep)1⁄2 teaspoon
soy sauce↗1⁄4 cup
raw shrimp (peeled & deveined)↗1 1⁄2 lbs
vegetable oil↗1⁄4 cup
red bell pepper (sliced)↗1⁄2 cup
mushroom (sliced)↗1⁄2 cup
leek (cut in 3-in strips)↗1⁄2 cup
green onion (cut in 2-in strips)↗1⁄2 cup
water chestnut (halved if large)1⁄4 cup
oyster sauce↗1⁄4 cup
cornstarch↗1 tablespoon
water↗1 tablespoon
snow peas (halved)↗4 ounces

Step-by-step instructions

1
Mix 1/2 tsp garlic, 1/4 tsp gingerroot & 2 tbsp soy sauce in a med bowl. Add shrimp, toss to coat & marinate 20 minute.
2
Heat oil in wok (or lrg non-stick skillet) over high-heat till hot. Stir-fry prawns till they turn pink, remove from wok & set aside.
3
Stir in red bell pepper, mushrooms, leek, green onion + water chestnuts & stir-fry 2-3 min or till crisp-tender.
4
Add cooked shrimp, remaining soy sauce & oyster sauce.
5
Mix cornstarch w/water + remaining garlic & gingerroot. Stir into prawn mixture & cook till thickened.
6
Add snow peas & stir-fry till crisp-tender (about 1 min). Serve immediately w/steamed rice or your favorite fried-rice.

Source: food.com

Original recipe ↗

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