3 tbsp. salad oil
1 clove garlic, minced or pressed
1 lb. med. size raw shrimp, shelled and deveined
1 1/2 c. Chinese pea pods
8 oz. can water chestnuts, drained and thinly sliced
2 or 3 green onions (including tops) thinly sliced

Place a wok over high heat; when wok is hot, add oil. When oil is hot, add garlic and shrimp and stir-fry for about 1 minute. Add pea pods and stir-fry for about 3 minutes (30 seconds if using frozen pea pods). Add water chestnuts and onions; stir to mix.

Cooking Sauce:
1 tsp. cornstarch
1/4 tsp. ground ginger
2 tbsp. soy sauce
2 tbsp. dry sherry
1/2 c. regular-strength chicken broth

Stir Cooking Sauce and add; stir until sauce boils and thickens and shrimp turn pink. Makes 4 servings.

Also called snow or sugar peas or sugar snap peas. Remove ends and strings. Or use 1 package (6 ounce) frozen Chinese pea pods, thawed and drained.