|Frozen shrimp||7 Ounce (1 Package)|
|Frozen green peas||7 Ounce (1 Package)|
|Salad oil||1⁄4 Teaspoon|
|Ginger root piece||1 Small|
|Chopped leeks||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced celery||1 (1 Cut)|
|Cashew nuts||4 Ounce|
|Chicken stock cube||1⁄2 Cup (8 tbs), dissolved in hot water|
|Sesame oil||2 Tablespoon|
Thaw frozen shrimp and green peas by cooking 2 minutes, on high.
Grease a shallow 2-quart glass baking dish with salad oil and add thawed shrimp and ginger.
Microwave 1 minute.
Add green peas, chopped leeks, sliced mushrooms, sliced celery and cashew nuts.
Microwave 1 minute, uncovered, on high.
Add soup, season with salt and pepper and cook 2 minutes, uncovered, on high Make a paste with the cornstarch and a little water and stir in sesame oil.
Add to shrimp mixture.
Microwave 30 seconds, on high, uncovered, until piping hot.