---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 4 servings
       2 lb Shrimp
       1    Can water chestnuts sliced a
     1/2 pk Frozen peas thawed
       2    Cloves of garlic chopped
       2    Green onions chopped
       2    Stalks chinese celery cabbag
     1/2 c  Hicken stock
       2 tb Ornstarch
       2 tb Oy sauce
     1/2 ts Ugar
   Place in cup  1/2 cup chicken stock 2 T cornstarch, 2
   T soy sauce 1/2 t sugar. Directions: Saute the celery
   cabbage until soft and add the garlic and onions..add
   the thawed peas, water chestnuts and shrimp. Cook on
   med. heat til shrimp are pink. Add the cup of liquid
   ingredients and stir until thickened and serve over
   cooked rice. Have additional soy for added taste. Good
   luck with all your recipes & have a great spring, Geri