Gather all your supplies and have everything chopped, cleaned and ready to go into the wok.
Make your Cornstarch slurry mixture: In a little cup, place ¼ cup warm water and mix in your gluten free chicken powder until dissolved. Add 1 tablespoon cornstarch, sesame oil and white pepper to taste and stir. Set aside.
In a wok or frying pan place olive oil and turn on burner to medium high heat. Add onions and garlic and stirfry until translucent.
Add the baby corn and add a splash of water (couple of tablespoons and then place a lid on to top to help steam for about 1-2 minutes) Take the lid off of the vegetable-do not over cook, just until firm aldente.
Add the shrimp and keep stirring until they turn slightly pink, then add your cornstarch slurry mixture.
Add your peas and keep stirring until the mixture is light and has a silky broth. If broth is too thin add more diluted cornstarch and water. If mixture is too thick, add more water. Taste and adjust seasonings as needed.
Set your lucky shrimp stir fry on to a serving platter and spinkle and handful of lotus lucky seeds on top and enjoy.
If you cannot find dried lotus seeds, this recipe is delicious without them too. Feel free to exchange with cashew, if desired.