2 med. carrots
1 c. fresh mushrooms
1 lb. fresh or frozen shrimp in shells
1/2 c. chicken broth
1 tbsp. cornstarch
1/4 c. soy sauce
2 tbsp. cooking oil
1 clove garlic, minced
1 tsp. grated gingerroot
1 c. thinly sliced cauliflower
1 c. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods, thawed
1 c. fresh bean sprouts or 8 oz. can bean sprouts

Thaw shrimp in frozen shell and devein shrimp. Blend chicken broth into cornstarch; stir in soy sauce and set aside.

Add cooking oil, preheat wok over high heat. Stir fry garlic and gingerroot in hot oil for 30 seconds. Add cauliflower and carrots; stir-fry 3 minutes. Add pea pods, mushrooms, and bean sprouts; stir-fry 2 minutes more or until vegetables are crisp tender.

Remove vegetables to bowl. Add more oil if necessary, add shrimp to hot wok; stir-fry for 7 minutes or until shrimp are done. Push shrimp to side of pan.

Stir in chicken broth mixture and cook and stir until thickened and bubbly. Stir in vegetables; cover and cook 1 minute. Serve at once. It may be served over rice or chow mein noodles. (Serves 4.)