Stir-fried bok choy with jumbo prawns | Heart and Stroke Foundation

Ingredients

• ½ lb (250 g) jumbo prawns, fresh or frozen, thawed
• 1 tbsp (15 mL) cooking sherry
• 1 tbsp (15 mL) cornstarch, divided
• 2 tbsp (25 mL) canola oil
• 1 tbsp (15 mL) freshly grated ginger root
• ½ cup (125 mL) sodium-reduced chicken broth
• ½ tsp (2 mL) granulated sugar
• ½ tbsp (7 mL) low sodium soy sauce
• ½ lb (250 g) bok choy, cut into 1 inch (2.5 cm) pieces
• 1 cup (250 mL) fresh mushrooms or 6-8 dried shiitake mushrooms*