1 1/2 lb. lg. shrimp, shelled and deveined
1 tbsp. plus 2 tsp. cornstarch
3 tbsp. oil
1/4 tsp. salt
1/8 tsp. black pepper
3/4 lb. fresh snow pea pods
1 c. chicken broth
2 tsp. dry sherry
1 tsp. sesame oil
1 tbsp. ginger root, peeled and minced
2 cloves garlic, finely chopped

In bowl, combine shrimp, 1 tablespoon cornstarch, 1 tablespoon oil, salt, pepper. Cover and chill 30 minutes to marinate. Meanwhile, remove tips and strings from pea pods. Blanche pea pods in boiling water for 1 minute, drain well and set aside.

In small bowl, combine broth, 2 teaspoons cornstarch, sherry, sesame oil. Heat wok or large skillet until hot. Stir-fry in 2 tablespoons oil, ginger root and garlic. Add shrimp and stir fry until it turns pink.

Stir in broth mixture and heat until just thickened. Stir in pea pods. Transfer to serving dish and serve hot over rice.

Serves 4.