Instructions: Put the rice in a 2-quart saucepan with 2 cups hot tap water and 1 teaspoon salt. Cover and bring to boil over high heat, then reduce heat to low and cook 10 minutes. Turn heat off and keep covered until ready to serve. (Or put rice, 2 cups hot water, and 1 teaspoon salt in 2-quart microwave-safe container. Cover and microwave on high for 10 minutes. Keep covered until ready to serve.)

Meanwhile, trim scallions and thinly slice white part and 1 inch of green, crosswise. Set aside. Open can of water chestnuts, drain and set aside.

Peel garlic. Peel and halve ginger. With motor of food processor running, drop garlic and ginger down chute and finely chop. Scrape garlic and ginger into small bowl. Set aside. Put cornstarch, soy sauce, sesame oil, chicken stock and red pepper flakes into food processor and turn on the machine for 15 seconds to mix well. Leave mixture in food processor. (Garlic and ginger may be chopped by hand. Sauce ingredients may be mixed in bowl with a small whisk.)

Put the peanut oil in wok or 12 inch saute pan over high heat. Season shrimp with salt. Add garlic, ginger and shrimp to the wok and cook 2 minutes, stirring frequently. Remove to platter. Put scallions and snow peas in wok and cook 1 minute. Return shrimp to wok. Add water chestnuts and sauce mixture. Cook 1 to 2 minutes or until shrimp are cooked through and sauce is lightly thickened. Check for salt. Serve shrimp and snow peas over rice.

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