3/4 c. chicken broth
1 tbsp. cornstarch
1/4 c. teriyaki sauce
3 tbsp. peanut oil
1 1/2 c. sliced snow peas
1/4 c. sliced scallions
1 lb. shelled & deveined shrimp
1 pkg. puff pastry shells, baked

Mix chicken broth with cornstarch and teriyaki sauce. In a large skillet, heat oil over high heat. Add snow peas and green onions; stir fry until tender crisp. Add shrimp and stir in chicken broth mixture. Cook, stirring constantly until sauce thickens and just comes to a boil and shrimp are tender. Serve in warm pastry shells. Serves 6.