Black Pepper Shrimp

• 3/4 cup organic vegetable broth (such as Swanson Certified Organic)
• 1 tablespoon cornstarch
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sherry
• 1 teaspoon brown sugar
• 1 to 3 teaspoons chile paste (such as sambal oelek)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups (1/2-inch) slices bok choy (about 4 1/2 ounces)
• 1 cup sliced shiitake mushrooms
• 1/4 cup chopped green onions
• 1 1/2 pounds 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. Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt. Add broth mixture to pan; bring to a boil. 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, brown sugar, chile paste, freshly ground black pepper, salt, canola oil, fresh ginger, garlic, choy, shiitake mushrooms, green onions, shrimp, rice

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