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1 1/2 lb. fresh or frozen
shelled shrimp
1/4 c. oil
1 medium onion, sliced
2 c. sliced fresh mushrooms
1 (16 oz.) bean sprouts,
1 c. shredded bok choy or
1/2 c. sliced water chestnuts
1 clove garlic, minced
1 (13 3/4 oz.) can chicken
1/4 c. soy sauce
1/4 tsp. salt
3 Tbsp. cornstarch
1 (6 oz.) frozen pea pods,

Thaw frozen shrimp. Halve lengthwise. In large skillet
cook and stir shrimp in hot oil for 1 to 2 minutes. Remove
shrimp. Halve onion, sliced. Add onion, mushrooms, bean
sprouts, pea pods, bok choy, water chestnuts and garlic to
remaining oil. Cook and stir vegetables 2 to 3 minutes. Add 1
1/4 cups broth, soy sauce and salt. Cover, simmer 6 to 8
minutes. Add shrimp. Blend remaining broth into cornstarch.
Stir into mixture in skillet. Cook and stir until thickened
and bubbly. Serves 6 to 8.

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