2 large Idaho potatoes
1 cup fresh broccoli florets
1 green onion, with top and sliced
3/4 cup chicken broth
2 tsp. low sodium soy sauce
1 tsp. rice wine vinegar
2 tsp. cornstarch
1/3 cup fresh or frozen cooked shrimp, or, 6 oz. can shrimp, drained
2 tsp. diced pimento, optional

Scrub and pierce potatoes, wrap in microwave safe paper towel. Arrange 1 inch apart in microwave and cook on high 6 to 8 minutes, turning once. Let stand 2 minutes. With a fork, pierce the skin in the shape of a cross. Press the ends of the potato towards the center, lifting and fluffing the meat of the potato. Combine broccoli and onions in a 9 inch pie plate, cover with plastic wrap and microwave at high 3 to 4 minutes or until tender, drain. Combine chicken broth, soy sauce, vinegar and cornstarch in a 4 cup measure, microwave uncovered for 2 to 3 minutes, or until slightly thickened. Pour sauce over broccoli, stir in cooked shrimp and pimento. Spoon mixture over potatoes.

2 servings.