Ingredients

• 3 tablespoons vegetable oil
• 1 pound large shrimp, shelled and deveined
• 1 tablespoon minced fresh gingerroot
• 2 whole scallions, trimmed and sliced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 1 can baby corn, drained (we may need to cut each ear of corn in half if too long)
• 3-4 tablespoons chicken stock or broth
• 1-2 tablespoons rice wine or dry sherry
• 2 tablespoons lite soy sauce
• 1 tablespoon Asian sesame oil

Instructions

1. In a wok or large skillet, heat 1 tablespoon of the oil until hot. Add shrimp and salt and pepper to taste and stir-fry over moderately high heat for 2 minutes, or until shrimp turn pink. Transfer shrimp to a plate. Add remaining oil to wok. When hot, ad gingerroot, scallions, and garlic and stir-fry 30 seconds. Add broccoli and baby corn, and stir-fry for 1 minute. Add broth, rice wine, sherry, soy sauce, and salt to taste, cover, and steam 2 minutes. Return shrimp to wok and stir-fry 1 minute, or until heated through. Swirl in sesame oil and transfer to heated serving dish.