1/4 c. salad oil
1 1/2 lbs. med. shrimp, deveined and shelled
1 clove garlic, minced
1 tbsp. soy sauce
1 tbsp. lemon juice
1 1/2 c. hot vegetable broth
1 (10 oz.) pkg. frozen green peas, thawed
3 tbsp. cornstarch
1/4 c. cold water
1 c. water chestnuts, thinly sliced
3 c. hot cooked rice

Heat oil in deep skillet. Add uncooked shrimp and cook gently, turning them over, until they are pink. Add garlic, soy sauce, lemon juice, hot vegetable broth and green peas. Simmer until peas are just tender. Stir together the cornstarch and cold water until smooth; add to the shrimp mixture with the water chestnuts. Cook and stir constantly until sauce is thickened and clear. Serve over hot rice. Yield: 6 servings.