1 lb. shrimp
1/4 c. soy sauce
3 tbsp. sherry or white wine
1/2 c. chicken broth
2 tsp. minced fresh ginger
2 tbsp. cornstarch
1/4 c. oil
1 (6 oz.) pkg. snow peas (1/2 lb. fresh)
3 green onions, cut into chunks
1 c. water
1/2 can sliced water chestnuts

Peel shrimp and clean. Combine soy sauce, wine, chicken broth, ginger and cornstarch. Set aside.

Heat oil hot. Cook shrimp, snow peas, onion and water chestnuts by adding each separately to pan over high heat, stirring rapidly for 3-4 minutes. When one is finished, remove from pan then cook next ingredients. Cook shrimp only until pink, vegetables until hot and softened. Put all ingredients back in pan, stir in soy sauce mix and cook until thickened. Serve over hot rice.