1 cup uncooked regular long grain white rice	2 cups water	1 (10 oz.) pkg. frozen sweet peas in butter sauce
1 cup chicken broth	1 tbsp. cornstarch	� tsp. ginger
2 tsp. oil	� lb. shelled, deveined, uncooked med. shrimp, tails removed	1 sm. onion, sliced
3 lg. garlic cloves, minced	1 (4.5 oz.) jar sliced mushrooms, drained

1. Cook rice in water as directed on package.
2. Microwave pouch of peas on high for 3 to 4 minutes or until thawed. In small bowl, combine broth, cornstarch and ginger; blend well. Set aside.
3. Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp, onion, garlic and mushrooms; cook and stir 3 minutes.
4. Stir cornstarch mixture until smooth. Reduce heat to medium. Add cornstarch mixture to shrimp mixture; cook and stir until sauce is bubbly and thickened. Add thawed peas; cook and stir until thoroughly heated and shrimp turns pink. Serve over rice.

Ingredient substitution:
Jars of chopped, ready to use garlic packed in oil or water are available in the produce section of the grocery store. � tsp. of this garlic equals 1 clove of minced or chopped garlic.

Kitchen tip:
To easily peel fresh garlic, trim both ends from the clove. Place the clove on a cutting board and crush it with the flat side of a knife. The garlic peel will loosen and release from the clove.

Serving suggestion:
A fresh spinach salad tossed with raspberries, sliced pears and honey-poppy seed dressing complements this shrimp stir-fry. For dessert, bake some sugar cookies and serve them with lemon sherbet.

Serving size: � recipe
Calories: 330
Calories from fat: 45
Dietary exchanges: 3� starch, 1 very lean meat, � fat OR 3� carbohydrate, 1 very lean meat, � fat