Shrimp & Waterchestnut stirfry

300g shrimp - peeled & deveined ( frozen can be substituted)
50g Onion - chopped
60g Green Bell pepper - in julienne strips
50g baby carrots - in julienne strips
1 cup whole waterchestnuts - cut in slices
1 clove garlic - grated
1tbs olive oil
1.5 cup water
10g cornstarch mixed with few tbs water

Pour 1 tbs olive oil in non stick wok or pan, add onion & garlic stirfry for 1 min, add approx 0.5 floz water, continue stir fry, add carrots & green peppers, soy sauce & stir fry for 2 mins (add little more water if necessary), add waterchestnuts stir fry 1 min, add shrimp stir fry 1 minute, as starting to turn pink add 1 - 1.5 cups water . Put lid on pan, as soon liquid starts to boil stir in cornstarch a little at time until thickened to taste.
produces approx 3 , 1 cup servings. Serve with brown rice or noodles.

Number of Servings: 3

Recipe submitted by SparkPeople user MAZ3563.