On The 4th Day of Christmas, Susan and I shared dinner with our son, Daryl, and his wife, Julia.

We celebrated with them on the 1st Day of Christmas, the 2nd Day of Christmas, and the 3rd Day of Christmas; these Christmas celebrations will be shared in another Blog post.

This is a simple recipe, easy to prepare and tastes delicious. The sauce makes all the difference and I think I will double it the next time. Feel free to use whatever vegetables you have on hand. I served it with “Lo Mein Wheat Noodles.”

I also used leftover cocktail shrimp which we served at our Christmas Eve party–that being the 2nd day of Christmas–the next Blog post will make my days of Christmas clear. I had about 12 shrimp which I butterflied.

The Sauce:

1 teaspoon sesame oil
3/4 cup water
1/4 cup soy sauce
2 tablespoons cornstarch
1 tablespoon oyster sauce
1/4 teaspoon ground ginger
(I think I may have added red pepper flakes!)

Ingredients

1 celery stalk chopped
1 carrot stalk chopped
1 leak, halved and thinly sliced
1 clove garlic minced
3/4 cup frozen sweet peas, defrosted

Procedure

1. Make the sauce
2. Butterfly the shrimp
3. Have your ingredients ready
4. Cook noodles and set aside
5. Heat 1 tablespoon oil in wok
6. Add first four ingredients; stir fry for a few minutes
7. Add peas, noodles, shrimp and sauce. Stir fry for a few minutes.

Enjoy!