1 lb. uncooked med. shrimp
1 lb. fresh China peas or edible pod peas or 2 pkg. (9 oz. each) frozen pea pods, thawed
1 tsp. cornstarch
1/4 tsp. ground ginger
2 tbsp. soy sauce
2 tbsp. dry sherry
1/2 c. chicken broth
3 tbsp. peanut or salad oil
1 clove garlic, minced or pressed
1 can (8 oz.) water chestnuts, drained, thinly sliced

1. Remove shells from shrimp. Devein. Set aside. Pull ends and strings off peas. Set aside.

2. Mix cornstarch, ginger, soy sauce, sherry and chicken broth. Set aside.

3. Heat oil in wok or wide skillet. Add shrimp and garlic. Stir fry over high heat for 1 minute. Add peas. Continue cooking for 2 minutes, stirring. Add water chestnuts.

4. Stir in cornstarch mixture. Heat until it boils and thickens. Toss to coat all ingredients with sauce. Serve immediately.

Good served with: Hot fluffy rice and another stir-fried vegetable or meat and vegetable dish, Chinese tea and fresh fruit for dessert.

Tips: If using frozen pea pods, reduce cooking time by half so that pea pods will not overcook. Makes 4 servings.