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
2 c. chopped bok choy
1 c. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods, thawed
1 c. fresh bean sprouts or 1/2 of a 16 oz. can bean sprouts
or 1/2 tsp. ground ginger

Using sharp cleaver, thinly slice carrots and mushrooms. Thaw shrimp, if frozen. Shell and devein shrimp. Halve shrimp lengthwise. 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 bok choy, pea pods, mushrooms, and bean sprouts; stir fry 2 minutes more or until vegetables are crisp tender (be sure to keep heat high throughout). Remove vegetables to bowl. Add more oil to wok, if necessary. Add shrimp to hot wok; stir fry 7 to 8 minutes or until shrimp are done. Push shrimp away from center of wok.

Stir chicken broth mixture and add to center of wok. Cook and stir until thickened and bubbly. Stir in vegetables; cover and cook 1 minute. Serve at once. Serves 4.