SAUCE:

1/2 c. chicken broth
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. red pepper flakes

SHRIMP & VEGETABLES:

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

In a small bowl, mix all sauce ingredients; set aside.

In a medium bowl, combine shrimp, cornstarch, soy and sherry; mix well and set aside. In a Wok or large non-stick skillet, heat 3 tablespoons of oil over high heat. Stir in garlic and ginger. Add shrimp and stir-fry until no longer 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 cooked shrimp. Cook, stirring constantly, until bubbling. Serve immediately with hot rice. Serves 4.

Option: Garnish with toasted almonds.

Substitute: 1 lb. boned, skinned chicken breasts, sliced in thin strips and omit red pepper flakes.