Simple dinner with no chopping.
In a small bowl, combine the chicken stock, soy sauce and cornstarch for sauce ingredients. Blend well and set aside. In a large skillet over high heat, heat half the oil. Add the garlic, vegetables and water chestnuts and stir fry for 2 to 3 minutes. Remove the vegetables and set aside in a bowl. Heat the remaining oil over high heat. Add the shrimp and stir fry 3 to 4 minutes or until the shrimp turn pink. Return the cooked vegetables to the pan. Add salt and pepper to taste. Stir the sauce into the shrimp-vegetable mixture and heat on high until bubbly. Divide between two plates, add apples and top with peanuts.