1/2 cup chicken stock
1 T soy sauce
1 T white wine vinegar
1/2 tsp sesame oil
2 tsps sugar
2 tsps corn starch
1 T vegetable oil
3 clove garlic, peeled and minced.
1 T ****ped & peeled ginger root
1 pound medium shrimp, peeled & deveined
1/8 tsp salt
1/8 tsp black pepper
1/2 pound snow peas, ends trimmed
1 8 oz can water chestnuts, rinsed & drained
2 T lemon juice

Combine chicken stock, soy sauce, vinegar, sugar and cornstarch in small bowl; mix well and set aside.

In large skillet or wok, heat oil over medium high heat, add garlic and ginger and sauté until fragrant, about 2 minutes. Add shrimp and sauté until pink, about 3 more minutes. Season with salt & pepper to taste. Add snow peas & water chestnuts; sauté 3 minutes. Add stock mixture. Bring to a boil, reduce heat to a simmer and cook until liquid has thickened and is no longer cloudy, about 3 more minutes. Sprinkle with lemon juice.

Nutrition Facts:
Amount Per Serving:
calories 190 calories from fat 50
sodium 650 mg, sugars 5 g,

*RIP Daddy... Forever your little girl*
*RIP KILLA* You'll be greatly missed