2 med. carrots
1 c. fresh mushrooms
1 lb. fresh or frozen shrimp
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
2 c. chopped bok choy
1 c. thinly sliced cauliflower
1 c. frozen pea pods, thawed
1 c. fresh bean sprouts or 1/2 of a can bean sprouts

Using a sharp knife, thinly slice carrots and mushrooms. Thaw shrimp, if frozen. Shell and devein. Halve shrimp lengthwise. Blend chicken broth into cornstarch, stir in soy sauce and set aside.

Add cooking oil to preheated wok. 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 until vegetables are crisp-tender. Remove vegetables to bowl. (Add more oil if needed). Add shrimp to hot oil. Stir fry 7-8 minutes until shrimp is 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. Serve over fried rice sticks or rice. Serves 4.