SHRIMP AND BOK CHOY

1 cup vegetable broth

2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 teaspoons cornstarch

2 tablespoons vegetable oil, divided

1 - 1/2 pounds large shrimp, shelled and deveined

1/8 teaspoon salt

1 large bok choy, cut into 1/2 - inch pieces ( about 8 cups )

1 large sweet red pepper, cored, seeded and cut into 1/4 - inch slices

1 bunch scallions, trimmed and cut into 1 - inch pieces

1/2 cup fresh cilantro leaves

cooked white rice, optional

In a bowl, blend broth, soy sauce, hoisin sauce and cornstarch, set aside.

In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add shrimp and salt; stir-fry 4 minutes until shrimp is cooked through. remove to plate and keep warm.

Add remaining oil and stir-fry bok choy for 5 minutes. Add red pepper and scallion and cook an additional 3 minutes.

Add broth mixture and bring to a simmer. Add shrimp; cook for 1 minute until heated through. Stir in cilantro and serve with rice if desired.

Serves: 4