Stir-Fried Shrimp And Vegetables

• 2 medium carrots
• 1 c. fresh mushrooms
• 1 lb. shrimp
• 1/2 c. chicken broth
• 1 Tbsp. cornstarch
• 1/4 c. soy sauce
• 2 Tbsp. cooking oil
• 1 clove garlic, minced
• 1 tsp. grated ginger root
• 1 c. thinly sliced cauliflower
• 2 c. chopped bok choy
• 1 c. fresh pea pods
• 1 c. fresh bean sprouts

1. Use sharp knife to thinly slice carrots and mushrooms.
2. Shell and devein shrimp.
3. Halve shrimp lengthwise.
4. Blend chicken broth into cornstarch; stir in soy sauce and set aside.
5. Preheat wok or large skillet over high heat.
6. Add oil for 30 seconds.
7. Add cauliflower and carrots; stir-fry for 3 minutes.
8. Add bok choy, pea pods, mushrooms and bean sprouts; stir-fry 2 minutes more, or until vegetables are crisp-tender.
9. Remove vegetables to bowl. Add shrimp to wok or skillet; stir-fry 7 to 8 minutes.
10. Push shrimp away from center.
11. Stir in chicken broth mixture; cook until thick and bubbly.

carrots, fresh mushrooms, shrimp, chicken broth, cornstarch, soy sauce, cooking oil, clove garlic, ginger root, cauliflower, bok choy, fresh pea pods, fresh bean sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842886 (may not work)