1 tbsp. dark sesame oil
2 cloves garlic, minced
1 shallot, chopped
1 (1 inch) piece ginger, grated
1 tbsp. chili pepper paste
1/2 tsp. raw cane sugar (may substitute brown sugar)
1/4 c. shrimp stock (chicken stock may substituted
16 to 20 lg. fresh shrimp, peeled & deveined
1 head broccoli, cut into spears
6 lg. shitake mushrooms, stems removed, quartered
3 Japanese eggplants, ends trimmed off, cut on the diagonal in thin slices
1/2 c. water chestnuts, thinly sliced
1 c. baby corn
1 c. snow peas, strings removed
3/4 lb. jicama, peeled & sliced
2 c. mustard greens, loosely packed, stems removed
1 tsp. kuzu, dissolved in 1 tsp. cold water (sold in health food stores, may substitute cornstarch or arrowroot)
Sm. bunch cilantro for garnish
Paprika for color

SPICES FOR GRILLED SHRIMP:

1 tbsp. sea salt (fine granule)
1 tsp. cayenne pepper
1 tsp. black pepper

Heat oil in a wok over medium heat. Stir in garlic, shallot and ginger. After a moment, add stock, stirring well for about 1 1/2 minutes. Add shrimp, broccoli, mushrooms and eggplants. Cover wok and simmer, 2 minutes. Add remaining vegetables except mustard greens, stir in dissolved Kuzu; cook 1 minute. Serve garnished with cilantro sprigs and add paprika for color.

Traditionally, the shrimp is grilled for this dish. Here's how: Preheat gas, electric or stove-top grill. Combine salt and peppers in a bowl, and roll shrimp in mixture to coat. When grill is hot, spread shrimp on grill and cook 2 1/2 minutes on each side, until shrimp is pink and cooked through. Reserve, prepare vegetables as above. Calories per serving: 292. Fat grams per serving: 6.