Shrimp with Snow Peas


3/4 pound frozen shrimps, peeled and deveined
1/2 pound snow peas
3 whole green onions, cut in 1-inch pieces
1/2 8 oz. can water chestnuts, sliced

1/4 cup soy sauce
3 tablespoons dry sherry *
1/2 cup chicken broth
1/2 Tbsp fresh ginger root, minced
1 tablespoon cornstarch

1/2 Tbsp fresh ginger root, minced
1 clove garlic pressed or minced
3 tablespoons vegetable oil


Combine soy, wine, chicken broth, ginger, and cornstarch.
Set aside.

Add 1/3 of the oil and chopped garlic and ginger each time
and cook the shrimp, snow peas and green onions, and water
chestnuts one ingredient at a time, stirring occasionally
for 3-4 minutes, or until tender yet crisp. As each ingredient
is cooked, remove it from the pan and add another.

When all are cooked, return them to the wok, stir and add the
soy sauce mixture, stirring until the sauce thickens slightly,
about 2-3 minutes.

Serve over jasmine rice.

* Can subsitute dry white wine