2 tbsp. vegetable oil
1 sm. onion, chopped
1 tsp. grated ginger root
4 cloves garlic, minced
6 Chinese dried black mushrooms, soaked for 30 minutes
1 c. peas, fresh or frozen
1 lb. cooked or raw New England Shrimp co., peeled & deveined shrimp
1/2 c. chicken broth or chicken bouillon
1 tbsp. soy sauce
1 tbsp. cornstarch

Or fresh mushrooms, sliced.

Mix 1 tablespoon cornstarch in 2 tablespoons water; set aside. Heat oil in wok and stir-fry onion, ginger and garlic for 1 to 2 minutes. Add mushrooms and peas and stir-fry 1 to 2 minutes. Combine broth, soy sauce and cornstarch mixture. Add this and shrimp to wok; heat until sauce boils and has thickened. If raw shrimp are used, cook for an additional 1 to 2 minutes before serving. Serve immediately over rice.