1.  In a medium saucepan, combine rice, salt, and 2 1/2 cups water; bring to a boil. 
     Cover; simmer over medium-low heat until rice is tender and water has been 
     absorbed, about 30 minutes. Remove from heat. Spread rice in a single layer over 
     a parchment-lined baking sheet. Let sit, uncovered, 3 to 4 hours. 
	 
2.  Bring a medium saucepan of water to a boil. Blanch peas 1 minute. Drain; set aside. 

3.  In a small bowl, combine chicken stock and soy sauce; set aside. Heat a wok or a large, 
     straight-sided skillet over high heat until very hot. Add 1 teaspoon oil; swirl to coat 
     bottom and sides. Add shrimp. Cook until shrimp have cooked through, 2 to 3 minutes. 
     Transfer to covered bowl. 
	 
4.  In the same wok, swirl in remaining teaspoon oil. Add onion and garlic; cook 2 minutes. 
     Add 3 tablespoons stock mixture as well as ginger, mushrooms, celery, carrot, bell 
     pepper, and black pepper; cook, stirring, 3 minutes. Add 1 tablespoon stock mixture, 
     sprouts, and reserved shrimp; cook, stirring, 1 minute. Add reserved rice and remaining 
     chicken stock; cook 2 minutes. Stir in scallions and blanched snap peas;
     cook 1 minute more. Stir in watercress, and serve. 
	 
Calories Per serving: 

111 calories, 2 g fat, 43 mg cholesterol, 15 g carbohydrate
404 mg sodium, 9 g protein, 2 g dietary fiber.