#Snow peas, peapods and mange tout are all names for the same vegetable— bright green, crisp and edible, pods and all.# Heat the oil in a wok. Add the almonds and cook over moderate heat until golden brown. Remove from the oil and drain on paper towels.

To prepare the snow peas, tear off the stems and pull them downwards to remove any strings. If the snow peas are small, just remove the stalks.

Add the snow peas to the hot oil and cook for about 1 minute. Remove and set aside with the almonds.

Drain all the oil from the wok and mix together the cornstarch and the remaining ingredients, except the shrimp and bamboo shoots.

Pour the mixture into the wok and stir constantly while bringing to the boil. Allow to simmer for 1-2 minutes until thickened and cleared.

Stir in the shrimp and all the other ingredients and heat through for about 1 minute. Serve immediately. #TlME# Preparation takes about 10 minutes, cooking takes 6-8 minutes. #VARIATION# If using green onions, celery or water chestnuts, cook with the snow peas. #WATCHPOINT# Do not cook the shrimp too long or on heat that is too high — they toughen quite easily.