3 lb. lg. shrimp, shell and de-vein
1 sm. head Chinese cabbage, cut in 2 inch pieces
1/4 lb. Chinese pea pods
1/2 bunch green onion, cut in 1 inch pieces
1 tsp. salt

First brown 1/2 cup blanched whole almonds in 2 tbsp. hot oil. Stir frequently until lightly browned. Drain on paper towel. In remaining oil, cook cabbage, pea pods, onion and salt. Stir frequently about 2 minutes.

In small bowl already mixed have 2 tbsp. cornstarch, 1 tbsp. soy sauce, 1 tsp. sugar, 1/3 cup water. Add 1 tbsp. of this mixture to vegetables. Cook until thickened. Place warm vegetables on large platter and keep warm.

In same skillet in 3 tsp. oil, stir fry shrimp, 1/2 tsp. ground ginger, 1/4 tsp. crushed red pepper and 2 tsp. salt until shrimp turn pink.

Add 1 (15 oz.) mushroom pieces, drained and 2 tbsp. dry sherry. Add rest of cornstarch mixture. Cook until thick. Spoon over vegetables and sprinkle with almonds.