|Salad oil||2 Tablespoon|
|Raw shrimp||2 Pound, shelled and deveined|
|Scallion/Small onion||1 , chopped|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Water chestnuts||1⁄2 Cup (8 tbs), thinly sliced|
|Frozen peas||1 Cup (16 tbs) (1 Package)|
|Ginger root slices/1/2 teaspoon powdered ginger||3|
|Soy sauce||2 Tablespoon|
1. In a skillet heat the oil, add the shrimp and onion and cook, stirring, until the shrimp turn pink and the onion is tender but not brown, about one minute.
2. Add the broth, water chestnuts, peas, ginger and salt. Cover and cook until the peas and shrimp are tender, about three minutes.
3. Remove the cover and stir in the soy sauce, sherry and cornstarch dissolved in the water. Cook until the sauce is clear and slightly thickened.