*New York Times Cookbook
2 Tbsp vegetable oil
2 pounds shrimp, shelled and deveined
1 scallion or small onion, chopped
1/2 cup hot chicken stock
1/2 cup thinly sliced water chestnuts
1 package frozen peas
3 thin slices fresh ginger
2 Tbsp light soy sauce
2 Tbsp sherry
2 tsp cornstarch
1 Tbsp water
In skillet heat oil, add shrimp and onions and cook, stirring, until shrimp turn pink and onions are tender but not brown, about 1 minute.
Add stock, water chestnuts, peas and ginger. Cover and cook until peas and shrimp are tender, about 3 minutes.
Remove cover and stir in the soy sauce, sherry and cornstarch dissolved in the water. Cook until sauce is clear and slightly thickened.