1 lb fresh or frozen shelled shrimp
1/4 c. soy sauce
2 tbsp. cornstarch
1 1/2 tsp. instant chicken bouillon granules
1 c. boiling water
2 tbsp. cooking oil
1 tbsp. cooking oil
1 sm. onion, halved and sliced
1 c. sliced fresh mushrooms
1 clove garlic, minced
1 (16 oz.) can bean sprouts, drained or 2 c. fresh bean sprouts
1 (8 oz.) can water chestnuts, sliced
1 (6 oz.) pkg. frozen pea pods, thawed and halved crosswise
1/3 c. toasted slivered almonds
Hot cooked rice or chow mein noodles

Thaw shrimp, if frozen; halve large shrimp lengthwise. Blend soy sauce into cornstarch. Dissolve bouillon granules in the boiling water; stir into soy sauce. Set aside.

In a 10 inch skillet or wok, heat the 2 tablespoons of oil until hot. Stir fry shrimp in hot oil 5 to 7 minutes or until almost done. Remove shrimp and set aside. Add remaining 1 tablespoon oil to pan. Add onion, mushrooms, and garlic. Stir fry about 2 minutes or until crisp tender. Remove vegetables. Add bean sprouts and water chestnuts; stir fry about 1 minute. Return shrimp and the onion mixture to skillet. Stir soy sauce mixture and add to skillet or wok. Cook and stir until mixture is thickened and bubbly. Stir in pea pods and almonds; heat through. Serve over rice or chow mein noodles. Pass additional soy sauce, if desired. Makes 4 servings.