1 lb. fresh or frozen shrimp in shells
Carrots
Fresh mushrooms
Homemade chicken broth
Cornstarch
Soy sauce
Cooking oil
Garlic cloves
Cauliflower
1 (6 oz.) pkg. frozen pea pods, thawed
16 oz. can bean sprouts

Start to thaw the shrimp if frozen. Shell and devein shrimp. Prepare 2 medium carrots, thinly sliced, and 1 cup mushrooms, thinly sliced. Drain and halve the shrimp lengthwise. Blend 1/2 cup homemade chicken broth and 1 tablespoon cornstarch. Stir in 1/4 cup soy sauce. Set aside. Preheat wok or large skillet over high heat. Add 2 tablespoons cooking oil. Stir fry 1 clove garlic, minced. Add 1 cup thinly sliced cauliflower and carrots. Stir fry about 3 minutes. Add pea pods, mushrooms, and bean sprouts. Stir fry about 2 minutes until vegetables are crisp and tender; remove vegetables to bowl.

Add more oil to wok/skillet, if necessary. Add shrimp to wok/skillet. Stir fry 7 to 8 minutes or until shrimp are done. Push shrimp away from center of wok/skillet. Stir chicken broth mixture and add to center of wok/skillet. Cook and stir until thickened and bubbly. Stir in the vegetables; cover and cook 1 minute. Serve at once.