Black Pepper Shrimp - cooking recipe

Ingredients

3/4 cup organic vegetable broth
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon sherry wine
1 teaspoon brown sugar
1 -3 teaspoon chili paste
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 tablespoon canola oil
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
4 1/2 ounces bok choy (approx)
1 cup sliced shiitake mushroom
1/4 cup chopped green onion
1 1/2 lbs peeled and deveined large shrimp
4 cups hot cooked rice

Preparation

Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
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.