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Shrimp with Snow Peas


      1 pound frozen shrimps, peeled and deveined
      1/4 cup soy sauce
      3 tablespoons dry white wine
      1/2 cup chicken broth
      2 teaspoons fresh ginger root, minced
      2 tablespoons cornstarch
      1 cup water
      3 tablespoons vegetable oil
      1/2 pound snow peas
      3 whole green onions, cut in 1-inch pieces
      1/2 8 oz. can water chestnuts, sliced
      3 cups cooked rice


    If shrimp are large, split in half lengthways. Combine soy, wine, chicken broth,  ginger, cornstarch, and water. Set aside. Heat oil to a high temperature in a wok set over  moderately high heat. Cook the shrimp, snow peas, 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 hot rice.

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