2 tbsp. butter
4 green onions, sliced
1 (6 oz.) can water chestnuts, drained and sliced
1 (6 oz.) can bamboo shoots, drained
1 (4 oz.) can mushroom pieces, drained
1 tsp. instant chicken bouillon
1/8 tsp. ground ginger
1 tbsp. corn starch
3 tbsp. soy sauce

Combine butter and onions in 2-quart microwave-safe casserole.

Microwave (high), uncovered, 2 to 3 minutes or until bubbly. Stir in remaining ingredients. Cover with casserole lid.

Microwave (high) 11 to 13 minutes or until mixture boils and shrimp are opaque and firm, stirring once or twice. If desired, serve with rice.

The shrimp in this recipe thaw and cook while the remaining ingredients are heated.