1 tbsp. oil
1 clove minced garlic
1 lb. lg. or med. shrimp, peeled
About 20 snow pea pods
1 can baby corn, drained
1 c. chopped broccoli
2 tbsp. soy sauce
3/4 c. chicken broth (1 bouillon cube in 1 c. boiling water)
Cayenne pepper to taste (start with 1/4 tsp. or less)

Heat oil in wok or cast iron skillet. Add garlic and stir-fry for 10 seconds. Add 1/4 cup of chicken stock and shrimp and cook until just pink, about 3 minutes. Add broccoli and remainder of chicken stock and soy sauce. Cook for 3 to 4 minutes. Add snow peas and baby corn and cook 1 to 2 more minutes. Add cayenne pepper and stir well. Serve over rice.