2 lbs. shrimp, deveined, shelled, uncooked
1 lg. stalk celery, cut fine
3 green onions, minced
2 cloves garlic, minced
1 1/2 tsp. ground ginger
1 (17 oz.) can peas
2 tsp. cornstarch
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. salt
3 tbsp. water
3 tbsp. oil

Wash and dry shrimp. Heat oil in heavy skillet. Add shrimp and brown quickly. Remove and brown onion and celery. Add shrimp, garlic, ginger and peas. Make a smooth paste of cornstarch, sugar, salt, soy sauce and water. Add to shrimp mixture gradually. Cook, stirring until thick. Serve on fluffy rice. Serves 6.