Black Pepper Shrimp

• 3/4 cup organic vegetable broth
• 1 tablespoon cornstarch
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sherry wine
• 1 teaspoon brown sugar
• 1 -3 teaspoon chili paste
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced
• 4 1/2 ounces bok choy (approx)
• 1 cup sliced shiitake mushroom
• 1/4 cup chopped green onion
• 1 1/2 lbs peeled and deveined large shrimp
• 4 cups hot cooked rice

1. Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds.
3. Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt.
4. Add broth mixture to pan; bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.

vegetable broth, cornstarch, soy sauce, sherry wine, brown sugar, chili paste, fresh ground black pepper, salt, canola oil, fresh ginger, garlic, bok choy, shiitake mushroom, green onion, shrimp, rice

Taken from www.food.com/recipe/black-pepper-shrimp-331637 (may not work)