Cantonese Shrimp and Snow Peas

1 1/2 pounds frozen peeled, raw shrimp
1 1/2 teaspoons chicken stock base
1 cup boiling water
1/4 cup thinly sliced scallion
1 clove garlic, crushed
1 teaspoon vegetable oil
1/2 teaspoon salt
1 teaspoon ground ginger, or less
Dash of pepper
1 (6 ounce) package frozen Chinese pea pods, thawed
1 1/2 tablespoons cornstarch
1 tablespoon soy sauce

Thaw shrimp. Dissolve chicken stock base in boiling water. In a skillet cook
onion, garlic and shrimp in oil for 3 minutes, stirring frequently. If necessary,
add a little of the chicken broth to prevent sticking. Stir in salt, ginger,
pepper, pea pods and chicken broth. Cover and simmer 5 to 7 minutes longer or
until peas are tender but still slightly crisp. Dissolve cornstarch in a little
water. Add cornstarch mixture to shrimp and cook until thick and clear, stirring
constantly. Season with soy sauce. Serves 6.

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