1 lb. tiger shrimp
8 oz. mushrooms
4 oz. carrots
6 oz. snow peas
2 oz. ginger root
3 tsp. garlic salt
2 tsp. cornstarch
3 tbsp. vegetable or corn oil

Peel shrimp. Dip in mixture made with salt and cornstarch. Slice ginger root, mushrooms, carrots and snow peas. Over high heat, fry shrimp in oil along with ginger root. Remove shrimp. Then cook remaining vegetables. Add 2 teaspoons garlic salt. Cook for approximately 3 minutes. Return shrimp to pan and cook all ingredients for 3 minutes. Serve with fried rice.