SAUCE:

2 tbsp. cornstarch
1 1/4 c. water
1/3 c. Kikkoman soy sauce
1/3 c. dark Karo syrup
1/4 to 1/2 tsp. crushed red pepper flakes

SHRIMP AND VEGETABLES:

1 to 1 1/2 lb. med. shrimp, deveined
4 tbsp. peanut oil
2 cloves garlic
2 c. broccoli
1 carrot (in thin slices)
1 c. pea pods
1 can sliced water chestnuts

Put 2 tablespoons peanut oil in wok or frying pan. Saute shrimp and garlic until done. Remove from pan. Put 2 tablespoons peanut oil in pan and saute broccoli, carrots, pea pods and water chestnuts until tender. Add shrimp and garlic.

Dissolve cornstarch in water then add soy sauce, Karo and pepper flakes. Pour sauce in with shrimp and vegetables and stir until sauce thickens. Serve with white rice.