1 lb. uncooked med. shrimp
1 lb. fresh China peas
1 tsp. cornstarch
1/4 tsp. ground ginger
2 tbsp. soy sauce and dry sherry
1/2 c. chicken broth
2 tsp. peanut oil
1 clove garlic, minced or pressed
1 can (8 oz.) water chestnuts, drained, thinly sliced

Remove shells from shrimp; devein; set aside. Pull ends and strings off peas; set aside.

Mix cornstarch, ginger, soy sauce, sherry and chicken broth. Set aside.

Heat oil in wok or wide skillet. Add shrimp and garlic. Stir-fry over high heat for 1 minute.

Add peas. Continue cooking for 2 minutes, stirring. Add water chestnuts.

Stir in cornstarch mixture. Heat until it boils and thickens. Toss to coat all ingredients with sauce. Serve immediately. Serves: 4.

Health note: To lower sodium, use reduced sodium soy sauce. May be served with rice. Recipe may be halved or doubled.