1 lb. lg. shrimp
8 oz. fresh broccoli
2 (4 oz. each) cans whole mushrooms
1 (8 oz.) can whole or sliced bamboo shoots
1 tbsp. vegetable oil
1/2 c. chicken stock or broth
1 tsp. cornstarch
1 tsp. oyster sauce
1/4 tsp. sugar
1/2 tsp. grated fresh ginger root
1/8 tsp. pepper

Remove shells and back veins from shrimp. Cut broccoli into pieces. Drain mushrooms. Cut whole bamboo shoots into thin slices. Heat oil in wok over high heat. Stir fry shrimp in oil until tender, about three minutes. Add broccoli to shrimp and stir fry one minute.

Add mushrooms and bamboo shoots. Stir fry one minute longer. Combine remaining ingredients and pour mixture over shrimp and vegetable mixture. Cook and stir until liquid boils. Cook and stir one minute longer. Serves 4.