1 lb. shrimp, medium
3 tbsp. soy sauce
2 tsp. cornstarch
1 clove garlic, minced
4 tbsp. peanut oil
1 onion, medium sized, julienne
2 carrots, thinly sliced diagonally
2 stalks celery, thinly sliced diagonally
1 c. water chestnuts, drained, sliced
2 c. broccoli florets
13 3/4 oz. chicken broth, canned
2 bouillon cubes, chicken flavored
3 tbsp. cornstarch
1/4 lb. snow peas, optional
1/3 c. cashews

Peel and devein shrimp. Toss shrimp, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and garlic in a mixing bowl. Cover and refrigerate 20 minutes.

Heat a 12-inch skillet or wok until 1 or 2 drops of water bubble when sprinkled in it. Add oil and coat entire bottom of pan. Add shrimp mixture and stir fry until shrimp turn pink.

Remove shrimp with a slotted spoon to reserve oil. Set shrimp aside for later use. Add carrots, onion, celery, water chestnuts, broccoli to pan or wok and stir fry until vegetables are tender but crisp, about 10 minutes.

Dissolve chicken bouillon in chicken broth and add 2 tablespoons soy sauce and 3 tablespoons cornstarch. Mix well. Add chicken broth to pan or wok, stir, and cook until sauce thickens. Stir in shrimp, snow peas, and cashews. Serve when thoroughly hot over steamed rice. Serves: 4-6. (Prep and Cooking Time: 45 minutes)