1 lb. med. size raw shrimp, shelled and de-veined
1 tbsp. dry sherry
1/2 tsp. salt
1 tsp. cornstarch
Cooking Sauce (directions follow)
3 tbsp. salad oil
3 cloves garlic, minced or pressed
3 tsp. chopped fresh ginger
2 1/2 c. cauliflower flowerets, cut in 1/2 inch slices
2 med. size carrots, cut in 1/2 inch slanting slices
4 tbsp. water
2 1/2 c. sm. broccoli flowerets
1/4 lb. mushrooms, thinly sliced
5 green onions, cut in 1 1/2 inch lengths

In a bowl, combine shrimp, sherry, salt and cornstarch. Prepare cooking sauce and set aside.

Place wok on high heat. When wok is hot, add 1 1/2 tablespoons of the oil. When oil begins to heat, add garlic and ginger. Stir once, add shrimp and stir-fry until they turn pink (about 3 minutes). Remove from wok.

Heat remaining 1 1/2 tablespoons oil. Add cauliflower and carrot and stir-fry for 1 minute. Add 2 tablespoons of the water; cover and cook, stirring occasionally, for 3 minutes. Stir in broccoli and 1 more tablespoon of the water. Cover and cook for 2 minutes. stir in mushrooms, onions and remaining 1 tablespoon of water. Cover and cook for 1 minute.

Return shrimp to wok. Add cooking sauce and stir until it boils and thickens slightly (about 1 minute). Makes 4 to 6 servings.

COOKING SAUCE:

Mix together: 2 tbsp. soy sauce 1 tbsp. cornstarch