1 1/2 lbs. lg. shrimp, shelled & deveined
1 tbsp. plus 2 tsp. cornstarch
3 tbsp. vegetable oil
1/4 tsp. salt
1/8 tsp. ground black pepper
3/4 lb. fresh snow-pea pods
1 c. chicken broth
1 tsp. Oriental sesame oil
1 tbsp. fresh gingerroot, minced, peeled
2 cloves garlic, finely chopped

In a bowl, combine shrimp, 1 tablespoon cornstarch, 1 tablespoon oil, the salt and pepper. Cover and refrigerate shrimp 30 minutes to marinate. Meanwhile, remove tips and strings from pea pods. Blanch pea pods in boiling water 1 minute; drain well and set aside. In cup, combine chicken broth, remaining 2 teaspoons cornstarch, and sesame oil. Heat wok or large skillet until hot. Add remaining 2 tablespoons oil, the gingerroot, and garlic; stir a few seconds. Add marinated shrimp and stir-fry until shrimp turn pink. Stir in broth mixture and heat just until thickened. Stir in pea pods. Transfer to dish and serve immediately. Serves 10.