Categories: Vegetables 
      Yield: 4 servings 
  
      2 lb Shrimp                              2    Stalks chinese celery cabbag 
      1    Can water chestnuts sliced a      1/2 c  Hicken stock 
    1/2 pk Frozen peas thawed                  2 tb Ornstarch 
      2    Cloves of garlic chopped            2 tb Oy sauce 
      2    Green onions chopped              1/2 ts Ugar 
  
  Place in cup  1/2 cup chicken stock 2 T cornstarch, 2 T soy sauce 1/2 t 
  sugar. Directions: Saute the celery cabbage until soft and add the garlic 
  and onions..add the thawed peas, water chestnuts and shrimp. Cook on med. 
  heat til shrimp are pink. Add the cup of liquid ingredients and stir until 
  thickened and serve over cooked rice. Have additional soy for added taste. 
  Good luck with all your recipes & have a great spring, Geri