Shrimp with Vegetables

Today cooked shrimp is easy to get and makes this stir-fry simple to make.

1 lb. shrimp, cooked, shelled and halved
lengthwise

1 cup chicken broth
3 Tb. soy sauce

1 Tb. oil
1 clove garlic, minced
1 tsp. gingerroot, grated (optional)

2 medium carrots, thinly sliced
1 cup cauliflower, thinly sliced

8 oz. fresh mushrooms, thinly sliced
2 medium onions, coarsely chopped
2 cups bok choy, chopped
1/2 lb. fresh pea pods, cleaned and halved

1/2 lb. fresh bean spouts
1 Tb. cornstarch mixed with 2 Tb. Water

Combine broth and soy sauce.

In wok heat oil, garlic and gingerroot, being careful not to burn garlic.

Add carrots and cauliflower, stir-fry 3 minutes.

Add rest of vegetables, except bean spouts; stir-fry until crisp-tender.

Add shrimp and bean spouts.

Add broth with cornstarch; bring to a boil.

Serve with brown or white rice.

Yield: 4 to 6 servings.

JACQUELINE'S COOKBOOK