1/2 c. chicken broth
1 tbsp. soy sauce
1 tbsp. light brown sugar
1 1/2 tsp. cornstarch
1 tbsp. peanut oil
1 piece fresh ginger root, pared & finely chopped
1 clove garlic, finely chopped
1 sm. onion, chopped (1/4 c.)
2 c. broccoli flowerettes (1/2 bunch)
1/4 c. sliced mushrooms
1 tbsp. brandy (opt.)
1 lb. med. size shrimp, shelled & deveined

Stir together the broth, soy, brown sugar and cornstarch in a 1 cup glass measure; reserve.

Heat oil in wok or heavy skillet. Add ginger root and garlic and stir fry over low heat, until lightly browned (about 3 to 4 minutes). Remove browned bits with slotted spoon and discard. Add onion and stir fry over low heat until softened, about 3 minutes.

Re-stir cornstarch mixture; add to onion. Cook, stirring constantly, until slightly thickened, about 4 minutes. Increase heat to medium high.

Stir in broccoli and mushrooms; cook for 1 to 2 minutes or until broccoli is crisp tender. Add brandy. Simmer, covered for 1 minute. Add shrimp, stirring constantly, saute for 4 to 5 minutes, or just until shrimp are pink and firm. Good with rice.