Instructions: Heat the oils in a wok or heavy skillet until hot. Add Shrimp and stir fry for 2 minutes. Transfer to plate and set aside.

Add garlic to wok. Stir for 15 to 20 seconds. Add snow peas, water chestnuts, broth, and soy sauce. Stir fry for 2 - 3 minutes.

Combine the cornstarch and water in small cup. Blend until smooth and add to wok.

Return Shrimp to wok with ginger and stir until sauce thickens and mixture is heated through.

Serve immediately over chow mein noodles or rice.

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