1 lb. shrimp (peeled and deveined)
3 tbsp. oil
1 c. green onion (cut into 1 inch pieces)
1 green pepper (cut into strips)
1 pkg. (6 oz.) frozen pea pods (thawed)
1/3 c. packed brown sugar
1/4 c. vinegar
1 tbsp. soy sauce
1 tsp. ginger
4 tsp. cornstarch
Rice

Stir-fry shrimp in 1 tbsp. oil over high heat until pink; remove from pan. Add remaining oil, onion and pea pods. Stir-fry 2 minutes. Remove from pan.

Combine 1/2 cup water, brown sugar, vinegar, soy sauce and ginger; pour into skillet and bring to boil.

Dissolve cornstarch in 2 tbsp. water, add to soy sauce mixture. Cook until thickened. Return all ingredients to skillet, heat thoroughly. Serve immediately over rice. Serves 4-5.