1 1/2 tsp. chicken stock base
1 c. boiling water
1/4 c. thinly sliced green onions
1 clove garlic, crushed
1 1/2 lbs. peeled shrimp
1 tbsp. salad oil
1 tsp. salt
1/2 tsp. ginger
Dash pepper
1 (9 oz.) pkg. frozen cut green beans
1 tbsp. cold water
1 tbsp. cornstarch

Dissolve chicken stock base in boiling water. Cook onions, garlic and shrimp in oil for 3 minutes, stirring frequently. If necessary, add a little of the chicken broth to prevent sticking. Stir in salt, ginger, pepper, green beans and chicken broth. Cover and simmer 5 to 7 minutes longer or until beans are cooked but still slightly crisp. Combine cornstarch and water; add to shrimp mixture and cook until thick and clear, stirring constantly. Serves 6.