1. Finely chop garlic. 

2. Drain and slice water chestnuts. 

3. Crush peanuts.

1. To make the sauce, in a small bowl, mix the chicken stock, soy sauce and cornstarch until smooth. 

  

2. Heat a teaspoon of olive oil in a skillet over medium-high heat. 

  

3. Add garlic, vegetables and water chestnuts and stir-fry for 2 minutes. Remove and set aside in a bowl. 

  

4. Wipe skillet clean and heat a teaspoon of olive oil over high heat. Add the shrimp and stir-fry for 2-3 minutes until shrimp becomes pink. 

  

5. Return vegetables to the skillet and season with a pinch of salt and pepper to taste. 

  

6. Add the sauce mixture to the shrimp/vegetable and cook for a minute on high heat stirring frequently. 

  

7. Serve in a bowl with the peanuts sprinkled over the top.