2 tbsp. oil
3 green onions, sliced into 1 inch pieces
1 1/2 lbs. raw med. shrimp, peeled and deveined
4 oz. water chestnuts, sliced
2 tsp. cornstarch
1/4 c. chicken broth
2 tbsp. soy sauce
1 tsp. ground ginger
1/4 tsp. pepper (white if preferred)
1 pkg. frozen pea pods, thawed
1/2 c. roasted cashews

Combine oil, onions and shrimp in a 2 quart round casserole. Cover and microwave on high 3 minutes. Add water chestnuts and stir. Cover and microwave on high 2 minutes.

In a small bowl, combine cornstarch with broth. Mix until smooth. Add soy sauce, ginger and pepper. Add sauce to shrimp and stir. Microwave on high 2 minutes. Add pea pods. Cover and microwave on high 2 minutes, or until heated through and sauce is thickened. Top with cashews and serve with rice or chow mein noodles if desired. Serves 4.