Braised Shrimp With Vegetables

• 1 tsp. cornstarch
• 1/2 c. chicken broth
• 1 tsp. oyster sauce
• 1/2 tsp. minced fresh ginger
• 1/4 tsp. sugar
• 1/8 tsp. pepper
• 8 oz. fresh broccoli
• 1 lb. large shrimp
• 2 (4 oz. each) cans whole button mushrooms, drained
• 1 (8 oz.) can sliced bamboo shoots, drained

1. Combine cornstarch, broth, oyster sauce, ginger, sugar and pepper in small bowl; mix well.
2. Set aside.
3. Remove stems from broccoli.
4. Discard.
5. Chop head of broccoli and remaining stems; set aside.
6. Peel shells from shrimp.
7. Remove veins with knife.
8. Heat oil in wok or large skillet over high heat.
9. Add shrimp; stir-fry until shrimp turn pink, about 3 minutes.
10. Add broccoli to wok; stir-fry 1 minute.
11. Add mushrooms and bamboo shoots; stir-fry 1 minute.
12. Stir cornstarch mixture.
13. Add to wok.
14. Cook and stir until sauce boils and thickens, about 2 minutes.
15. Makes 4 servings.

cornstarch, chicken broth, oyster sauce, fresh ginger, sugar, pepper, fresh broccoli, shrimp, button mushrooms, bamboo shoots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953701 (may not work)