2 medium carrots
1 cup fresh mushrooms
1 pound fresh or frozen shrimp in shells
1/2 cup chicken broth
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons cooking oil
1 clove garlic, minced
1 teaspoon grated gingerroot
1 cup thinly sliced cauliflower
2 cups chopped bok choy
1 cup fresh pea pods or 6 ounce package frozen, thawed
1 cup fresh bean sprouts or 1/2 of a 16 ounce can

Preparation Instructions:

Thinly slice carrots and mushrooms. Thaw shrimp, if frozen. Shell and devein shrimp. Halve shrimp lengthwise. Blend chicken broth into cornstarch; stir in soy sauce and set aside.

Preheat wok or large skillet over high heat; add oil. Stir fry garlic and gingerroot in hot oil for 30 seconds. Add cauliflower and carrots; stir fry 3 minutes. Add bok choy, pea pods, mushrooms, and bean sprouts; stir fry 2 minutes more or till vegetables are crisp tender (be sure to keep heat high throughout). Remove vegetables to bowl. (Add mor oil to wok or skillet, if necessary.) Add shrimp to hot wok or skillet; stir fry 7 to 8 minutes or till shrimp are done. Push shrimp away from center of wok of skillet.

Stir chicken broth mixture and add to center of wok or skillet. Cook and stir till thickened and bubbly. Stir in vegetables; cover and cook 1 minute. Serve at once. Serves 4.