SAUCE:

1/2 c. chicken broth
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. red pepper flakes
Toasted almonds (optional)

SHRIMP AND VEGETABLES:

1 lb. shelled, deveined shrimp
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. dry sherry
Vegetable oil
1 tsp. minced garlic
1 tsp. ginger root
1/2 c. sliced green onion
1/2 c. sliced carrots
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) pkg. frozen pea pods, thawed
1/2 c. sliced celery

In a small bowl, mix all sauce ingredients. Set aside. In a medium bowl, combine shrimp, cornstarch, soy sauce, and sherry; mix well. Set aside. In a wok, or large non-stick skillet, heat 3 tablespoons oil over high heat. Stir in garlic and ginger. Add shrimp and stir-fry until pink; remove. Heat 2 tablespoons oil. Stir-fry green onions, carrots, and celery 1 minute. Stir sauce ingredients and add to pan with water chestnuts, pea pods, and cook shrimp. Cook, stirring constantly, until bubbling. Garnish with toasted almonds. Serve immediately with hot rice. Serves 4.