1 tbsp. cornstarch
1 tsp. salt
1 tsp. sugar
1 tsp. ginger
3/4 c. chicken broth
2 tbsp. soy sauce
1 clove garlic, crushed
1/4 c. peanut oil
3/4 lb. fresh mushrooms, sliced
1 pkg. frozen peas, defrosted
1 1/2 lbs. fresh shrimp, peeled, deveined
3 oz. crunchy chow mein noodles

Blend cornstarch with sugar, salt, ginger, chicken broth, soy sauce and garlic. Set aside.

Preheat wok or skillet 3 minutes over high heat. Add oil and mushrooms. Stir-fry over high heat 1 minute. Add peas. Stir-fry 2 minutes. Add shrimp. Stir-fry 2 to 3 minutes until just done. Do not overcook. Add chicken broth mix and stir until thick. Serve immediately with steamed rice or chow mein noodles. Serves 6.