Stir-Fried Shrimp And Vegetables - cooking recipe

Ingredients

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

Preparation

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