1 (8 oz.) pkg. chicken-flavored rice and vermicelli mix
1/3 c. salad or peanut oil
1 sm. piece (about 2 oz.) ginger root, peeled and sliced
1 clove garlic, crushed
1 (1 lb.) pkg. frozen shelled and deveined shrimp
1 (10 oz.) bottle kumquats
2 tsp. cornstarch
1 (10 oz.) pkg. frozen Chinese pea pods
1/4 c. soy sauce
1/4 c. dry sherry
1/8 tsp. pepper
1 (6 oz.) can water chestnuts, drained

1. Prepare rice mix as package label directs.

2. Meanwhile in hot oil in large skillet, saute ginger root and garlic 2 to 3 minutes. Add shrimp; cook over medium heat, stirring, just until shrimp turns pink - about 10 minutes.

3. Drain kumquats, reserving syrup. In small bowl, mix cornstarch with 1/4 cup syrup, stirring to dissolved cornstarch. Add to skillet with shrimp, along with pea pods and rest of ingredients.

4. Bring to boiling, reduce heat and simmer 2 to 3 minutes or until pea pods are tender-crisp and sauce is slightly thickened. Serve over rice mixture. Pass more soy sauce. Makes 4 servings.