3 cloves minced garlic
1/2 red bell pepper
2 sm. bell peppers, chopped
1 lb. snow peas, snapped
1 lb. shrimp, peeled
1/2 tsp. ginger
2 tbsp. olive oil
1/2 can chicken broth
2 tbsp. cornstarch
1/2 c. dry roasted cashews

In a wok brown garlic in olive oil over medium high heat 2 to 3 minutes. Add peppers, cover wok and saute 4 to 5 minutes. Add snow peas. Mix ginger and shrimp together and add to wok. Cover and cook 5 to 8 minutes or until shrimp is pink. Mix cornstarch in chicken broth and add to shrimp and vegetables. Stir for 2 to 3 minutes; broth will thicken. Add cashews. Stir and cover for 2 to 3 minutes. Serve with rice.

Serves 5 to 6. May add more ginger and cashews if desired.