2 lb. shrimp
1 lb. snow peas
4 pieces scallions

GROUP 1:
1 tsp. salt
1/2 tsp. pepper
2 tsp. cornstarch
1 tbsp. cooking oil

GROUP 2:
1 c. chicken broth
1 tbsp. cornstarch

1. Shell the shrimp. Wash them with salty water (put salt in the water) and drain them well. (Dry the shrimp with paper towels for best results.)

2. Mix Group 1 with the shrimp and put them in the refrigerator for about 2 hours.

3. Wash snow peas and scallions. Cut scallions into small pieces.

4. Put 6 tablespoons cooking oil in a frying pan (or wok). Use high heat to warm the oil. Put shrimp into the pan and stir until they all turn pink. Turn off heat and take the shrimp out. Keep the remaining oil in the pan.

5. Turn on heat again. When oil is warm, put in snow peas, scallions and 1/4 teaspoon salt. Keep stirring until the snow peas become tender.

6. Put the shrimp back into the frying pan and mix them well with the snow peas. Then, mix Group 2 with the shrimp and snow peas. Turn off heat and serve right away.