1 1/2 tsp. cornstarch
1/4 c. vegetable stock or water
1 tbsp. dry sherry
2 tsp. soy sauce
1 tsp. sesame oil
1 scallion cut into strips
2 quarter sized slices fresh ginger (peeled and cut)
1 c. cleaned shrimp
2 cloves garlic (peeled and cut)
2 heaping c. broccoli (cut)
1/2 tsp. salt
1/2 lb. tofu, cubed

Put cornstarch in cup and slowly add 1/4 cup cold stock and mix well. Add sherry, soy sauce and mix. Heat oil and add ginger and garlic. Stir fry 10 seconds. Put in broccoli, shrimp and scallions. Stir fry 1 minute. Remove from wok.

Turn on low, add tofu and heat through. Pour cornstarch mix over tofu and mix gently. Add broccoli and shrimp. Stir and serve as soon as heated through. Serves 4. I serve with rice and a salad.