Preheat wok or large skillet over high heat; add oil. Stir fry garlic for 30 seconds. Add cauliflower and carrots for 3 minutes. Add bok choy, pea pods, mushrooms and bean sprouts; stir fry 2 minutes or more until vegetables are crisp-tender.

Remove vegetables to bowl. Add more oil and stir fry shrimp 7 to 8 minutes. Push shrimp away from the center. Stir chicken broth mixture and add to center of skillet. Cook and stir until thickened and bubbly. Stir in vegetables; cover and cook 1 minute. Serve at once over rice. Serves 4.