Shrimp With Tofu Stir-Fry

• 1/3 lb shrimp, Cleaned and deveined (leave the shell or at least tail on for best flavor)
• 1 green onion, chopped into 1-inch pieces
• 1 inch gingerroot, 6 very thin slices
• 3 tablespoons oil, for cooking
• 1/2 tablespoon sesame oil (omit if you don't have any)
• (1)
• 1 teaspoon cooking wine (Rice wine, Sherry or Mirin)
• 1/4 teaspoon salt
• 1 egg white
• (2)
• 1 1/2 cups chicken broth or 1 1/2 cups water
• 1 1/4 teaspoons salt (use less salt if broth is used)
• 1 1/4 teaspoons sugar
• 1 dash pepper
• (3)
• 2 cups firm tofu, cut into 1-inch square (one pkg)
• 1 tomatoes, diced
• 1/3 cup mushroom (button, straw, shitake)
• 1/3 cup green peas or 1/3 cup snow peas
• 1/3 cup carrot, diced
• (4)
• 1 1/2 tablespoons cornstarch
• 2 tablespoons water

1. Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
2. Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
3. Use oil left in pan and saute the ginger root and green onions until fragrant.
4. Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
5. Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
6. Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).

shrimp, green onion, gingerroot, oil, sesame oil, cooking wine, salt, egg, chicken broth, salt, sugar, pepper, firm tofu, tomatoes, mushroom, green peas, carrot, cornstarch, water

Taken from www.food.com/recipe/shrimp-with-tofu-stir-fry-214754 (may not work)