1 lb. raw shrimp, peeled and deveined
3/4 c. pea pods
1 c. bean sprouts
1 sm. celery cabbage
1 sm. onion (about the size of an egg)
1 tbsp. honey
1/8 tsp. minced garlic

Sauce: Combine and mix well
1 env. Herbox chicken broth
1 c. warm water
3 heaping tsp. corn starch
1 tbsp. soy sauce
1 tbsp. sherry
1/2 tsp. minced garlic

Heat 2 tablespoon peanut oil in wok or fry pan with 1/2 teaspoon powdered ginger. Add shrimp and cook till pink, about 2 to 3 minutes. Remove shrimp and set aside. Add vegetables to wok, stir and cook about 4 minutes. Return shrimp, add honey, minced garlic and prepared sauce. Stir and cook till sauce thickens and all contents coated. Serve over rice. 5 to 6 servings.