Citrus-y Stir-fry Shrimp

12 oz - Shrimp, raw
3.5 cup - Snow Peas, fresh,
3.5 cup - Mushrooms, fresh
3 1/2 fl. oz - Orange Juice, fresh
1/2 tsp - Cornstarch
3 tsp - Splenda Granulated
3 1/2 tbsp - Lite Soy Sauce
3 tsp - Garlic, minced
2 1/2 tbsp - Scallions, raw, chopped

1) Bring a medium pot filled two thirds the way with water to a boil.

2) Meanwhile, in a small dish, combine orange juice, soy sauce, splenda, cornstarch, scallions and garlic. Mix thouroughly and transfer to a small saucepan. Set heat to low and cook for 5 minutes, stirring often.

3) Remove sauce from heat, transfer back to the small dish, and set aside.

4) Once the pot of water has reached a full boil, add shrimp. Cook until shrimp are opaque (about 35 seconds for large skrimp). Drain Water, and rince shrimp in cold water and set aside.

5) In a large pot or wok sprayed with nonstick spray, cook smow peas and mushrooms at medium heat, stirring occationally, for 5 to 7 minutes (Veggies should still be crisp).

6) Add shrimp, water chestnuts, and sauce. Stir and continue to cook for 2 to 3 more minutes, until entire dish is thouroughly heated and mixed.

Serve over rice if desired

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LILSTARLET.