Heat oil in a heavy skillet or wok until hot but not smoking. Add shrimp and saute 2 minutes. Take shrimp out. Add garlic to skillet and stir for 15 seconds. Add snow peas, water chestnuts, broth and soy sauce. Stir for 2 minutes. Combine cornstarch and water, blending until smooth. Add to skillet. Return shrimp to skillet with ginger and stir until sauce thickens and is heated through. Serve immediately over chow mein noodles or rice. Yield: 4 servings. MARTHA H. CARLE (MRS. KENNETH) STUTTGART, AR From
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (34%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 244.7mg||8 %|
|Potassium 247.7mg||7 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 15.9g|
|Protein 6.4g||9 %|
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Calories per serving: 131
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