One-Pan Chinese-Style Shrimp & Vegetables -

Ingredients

• 1 lb (450 g) medium shrimp, peeled and deveined
• 1 lb (450 g) unseasoned frozen stir fry vegetables
• 1 tablespoon (15 ml) vegetable oil
• 3 oz. (85 g) bamboo shoots, cut into slivers
• 1 bunch green onions tops (scallions) sliced thin or thick
• 1/2 cup (120 ml) low sodium chicken broth or water
• 1 teaspoon (5 ml) corn starch
• 1/4 teaspoon (1.25 ml) sugar (optional)
• 1/2 to 1 teaspoon (2.5 - 5 ml) ginger root (grated or minced)
• 1 teaspoon (5 ml) Chinese chili sauce (optional)
• 3 oz. (85 g) water chestnuts, sliced or slivered
• 1/4 cup (60 ml) dry sherry
• 1 teaspoon (5 ml) reduced sodium soy sauce
• 6 oz. (170 g) firm tofu (bean curd), cut into 1/2 inch pieces
• 1/2 to 1 teaspoon (2.5 - 5 ml) sesame oil
• Fresh ground black pepper to taste