1/4 c. thinly sliced green onions
1 clove garlic, crushed
1 tbsp. vegetable oil
1 c. boiling water
1 1/2 tsp. chicken stock base
1 tsp. Vege-Sal
1/2 tsp. ground ginger
Dash of pepper
1 tbsp. cornstarch
1 tbsp. water
2 lbs. cooked shrimp
9 oz. fresh green beans, cooked until crisp-tender

Cook onions and garlic in oil for 3 minutes, stirring frequently. Combine 1 cup boiling water and chicken stock base. If necessary, add a little chicken broth to prevent sticking. Stir in Vege-Sal, ginger, pepper and chicken broth. Cover and simmer 2 to 3 minutes longer. Combine cornstarch and 1 tablespoon water. Add cornstarch mixture and cook until thick and clear, stirring constantly. Add shrimp and beans. Heat until bubbly. Approximately 130 calories per serving. Makes 6 servings.

EDITOR'S NOTE: Uncooked shrimp can be used; cook them with the onions and garlic.