Snow Peas with Shrimp

Ingredients

14 jumbo-size shrimp in shell
1/2 teaspoon sugar
1 teaspoon soy sauce
1 1/2 teaspoons cornstarch
1 tablespoon water
3 tablespoons peanut oil
1/2 teaspoon salt
1/3 cup chicken broth
1/2 cup thinly sliced water chestnuts
1 1/2 cups edible-pod peas (snow peas) or 2 packages (6 ounces each) frozen pea pods
1/2 large onion, cut into wedges
2 stalks celery, sliced diagonally
3 cups hot cooked rice

Preparation

Peel and devein shrimp; cut in half lengthwise. Mix together sugar, soy sauce, cornstarch and water. Heat peanut oil in a large saucepan over high heat; add salt. Place shrimp in pan; cook and stir for 1 minute, or until shrimp turns pink. Add chicken broth, sliced water chestnuts, pea pods, onion wedges and sliced celery. Cover and cook 1 to 2 minutes, lifting cover once to stir. Remove cover and add soy sauce mixture, stirring for 30 seconds, or until sauce is slightly thickened. Serve immediately over hot rice.

Yield: 3 to 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.