Recipe - Ginger Shrimp With Pea Pods

2 tablespoon Oil
Three fourths pound Shrimp; shelled
1 Clove garlic; crushed
1 One half cup Snow peas
1 cn (8oz) cut or sliced up water
chestnuts; drained
One half cup Chicken broth
2 tablespoon Soy sauce
1 tablespoon Cornstarch
1 tablespoon Cold water
1 tablespoon Grated fresh ginger
Chow mein noodles or freshly
cooked rice

Heat oil in a heavy skillet or wok until hot but not smoking. Add shrimp
and saut‚ 2 minutes. Take shrimp out. Add garlic to skillet and stir for 15
seconds. Add snow peas, water chestnuts, broth and soy sauce. Stir for 2
minutes. Combine cornstarch and water, blending until smooth. Add to
skillet. Return shrimp to skillet with ginger and stir until sauce thickens
and is heated through. Serve immediately over chow mein noodles or rice.
Yield: 4 servings.

MARTHA H. CARLE (MRS. KENNETH)

STUTTGART, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.