1 tbsp. vegetable oil
1 1/2 lb. shrimp, peeled
1 red pepper
1 celery stalk
1 carrot
3 green onions
2 tbsp. chopped ginger
1 1/2 c. heated chicken stock
1 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper

Thinly slice all vegetables. Heat oil in large fry pan. Add shrimp and cook 4- 6 minutes, season well. Remove shrimp. Add vegetables and ginger; season. Cook 3-4 minutes. Pour in chicken stock. Bring to boil. Mix cornstarch with water. Stir in vegetables; add shrimp. Simmer 1-2 minutes. Serve.