2 tbsp. vegetable oil
1/4 tsp. sesame seed oil
3/4 lb. shrimp, shelled and deveined
1 clove crushed garlic
1/4 lb. Chinese pea pods
8 oz. can sliced water chestnuts
1/2 c. chicken broth
2 tbsp. soy sauce
1 tbsp. corn starch
1 tbsp. cold water
1 tbsp. ginger root, finely chopped

Stir fry shrimp in oil for 2 minutes or until done. Remove shrimp. Mix in pan garlic, soy sauce, broth, pea pods, water chestnuts. Stir for a few minutes. Mix water and corn starch and add to pan, cook until thickens. Add shrimp and ginger. Serve over rice.